Carrot Buckwheat Muffins

Ingredients and Weight:

1. Buckwheat flour: 2 cups (280g)
2. Carrots: 150g, shredded or grated
3. Eggs: 2 large
4. Unsalted butter: 60g, melted and cooled
5. Brown sugar: 1/2 cup (100g)
6. Baking powder: 1 teaspoon
7. Baking soda: 1/2 teaspoon
8. Salt: 1/4 teaspoon
9. Milk: 1 cup (240ml)

Preparation Time:

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. Combine buckwheat flour, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together eggs, melted butter, and brown sugar until well combined.
4. Add shredded carrots and milk to the flour mixture, then pour in the egg mixture and stir until just combined.
5. Spoon the batter into muffin cups, filling them about 3/4 full.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool for 5-10 minutes before removing from the pan and serving.

Nutritional Information:

• Calories: Each muffin provides about 250 calories.
• Carbohydrates: 38g
• Fat: 9g
• Protein: 6g
• Fiber: 4g

Dish Characteristics:

• Healthy: High in fiber and low in saturated fat.
• Unique: Combination of buckwheat and carrots offers a unique flavor and texture.
• Versatile: Can be served as a breakfast item or as a snack.

User Comments:

1. "These muffins are delicious! The combination of buckwheat and carrot gives them a unique flavor that I really enjoy."
2. "I love the texture of these muffins. They're moist and have a great crunch from the buckwheat."
3. "These muffins are perfect for a healthy breakfast on the go. I will definitely make them again."

Special Precautions and Tips:

• Be sure to use fresh carrots and shred them fine to ensure even distribution in the muffin mixture.
• Do not overmix the batter to avoid toughening the muffins.
• For best results, use a high-quality buckwheat flour.