After all my travels, I finally had the time to bake again! So, I decided to try out my Einkorn flour from Biojoy and to bake some fresh and healthy buttermilk red-currant Einkorn muffins. They turned out to be super delicious, but also different from other muffins that I have baked so far. The Einkorn flour mixed with coconut oil and vanilla extract made it a little less fluffy and more “crunchy” — YUMM!
You’re wondering what Einkorn actually is?
Einkorn, or Triticum monococcum, is getting a lot of attention these days, although it’s probably one of the oldest grains out there. It has been called the “new superfood” because it was found to be a “more nutritious” grain compared to the other grains..Einkorn is packed with phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene (lutein), as well as high levels of protein and essential fatty acids. Read more about it >> here <<.
Now, here’s how to make those delicious muffins! (I have adapted my recipe from “Naturally Loriel’s – Buttermilk Blueberry Einkorn muffins” )
Buttermilk Red-Currant Einkorn Muffins
- 2½ cups einkorn flour (by Biojoy)
- ½ cup coconut sugar (you can also use brown sugar alternatively)
- 2 tsp baking powder (e.g. by Alnatura)
- ½ tsp baking soda
- Zest of one (organic) lemon
- 1 medium egg
- 1 cup buttermilk (e.g. Alnatura)
- ½ cup virgin coconut oil (melted) (e.g. by Biona)
- 1 tsp vanilla extract
- 1½ cups organic red-currants (fresh or frozen) or any other berries like blueberries, blackberries, or raspberries
- Optional: ½ cup walnuts, or 1 tsp honey
- Preheat the oven to 375 degrees F (180 degrees C); place muffin forms on a baking tray
- Mix all the dry ingredients plus the lemon zest together in a big bowl.
- In a separate bowl, whisk the egg, add buttermilk, vanilla extract, and melted coconut oil.
- Now add the “wet ingredients” to the dry ingredients and mix them well with a mixer. Note: Avoid over-mixing, it could make the muffins too tough.
- Wash the organic red-currants (or any other berries) and add them to the dough and gently fold them in.
- Fill the muffin forms with the dough. It should be enough for 12 muffins.
- Bake for 20-25 minutes; I baked mine for 20 minutes, but it depends on the oven, so please check doneness with a stick and decide.
- Place the muffin forms on a wire rack to cool down.
- Enjoy! (for example, with frozen yogurt or just simply as they are, on the go 🙂 )
Hope you’ll like them! Let me know what you think!