For a long time now I thought about using buckwheat flour in my baking. Many years ago I tried buckwheat flour to make pancakes and did not like their too distinctive taste. I had to try again to use this gluten free flour with all its nutritional benefits, to create a recipe with simple and popular ingredients. I decided on low carb, high protein savoury muffins. To flavour muffins I added smoked bacon, caramelised onions and my own chilli peppers and garlic paste.
I baked these muffins several times with different interchangeable ingredients. There was practically no difference in the taste of the final product. I also tried to find out how the process of batter preparation influenced muffin texture. It became clear that simple mixing with hand held mixer was enough for the batter to rise during baking. I did not use paper cases and decided instead, to use butter and polenta to make crunchy crust for muffins.
Ingredients: for 12 medium muffins
- 2 large eggs (absent in the photo of all ingredients)
- 160 g cottage cheese/ricotta cheese
- 110 g buckwheat flour
- 100 ml buttermilk
- 1/2 tea spoon gluten free baking powder
- 2 tea spoons chili pepper and garlic paste (optional, can be replaced by fresh chillies)
- 4 table spoons of smoked bacon with caramelised onions (1 onion and 2 rindless smoked short cut bacon rashers)
- pinch of salt
- 2 table spoons of grated Gruyère cheese
- unsalted butter and fine polenta for baking tray
- butter and dust muffin tray with polenta
- in a deep bowl beat eggs with a pinch of salt using hand held mixer
- add cottage cheese/ricotta cheese while continue beating
- add buckwheat flour and buttermilk and combine all ingredients together
- add smoked bacon with caramelised onions
- spoon batter into muffin cups, filling approximately half of muffin cups
- sprinkle cheese on top
- bake in preheated to 170 degrees C fan forced oven for 40 min
- rest for 5-7 min on a wire rack to let muffins cool down a little
These muffins can be served as bread rolls to accompany soups, or with a side salad. They are surprisingly good cold, even the next day, and are excellent for takeaway lunches. From nutritional point of view they are amazingly healthy for a baking product. They are packed with protein, low in fat and carbs. Trend of the times, I believe. There was no difference between cottage cheese and ricotta cheese muffins, neither in taste, nor in texture. I also used plain natural yogurt instead of buttermilk, to try another, more popular dairy product. It was necessary to nearly double the quantity of yogurt compared to buttermilk quantity to make the same batter. However, different yogurts can vary greatly in their consistency. That is why I did not provide the exact quantity of natural yogurt if you prefer to use it to replace buttermilk.