This Cinnamon Buckwheat Muffin Recipe makes a delicious, gluten-free breakfast or snack. It tastes great with a big glass of milk!
When I was growing up milk was a constant in our house. At mealtimes there was no question about what we would be drinking. The answer was always milk – breakfast, lunch and dinner. It might have had something to do with the fact that my grandpa was a dairy farmer, but I think it had more to do with my parents knowing it was a good, wholesome choice.
These days, kids are drinking less milk. Rather than milk being the go-to drink, it's one of many choices. And that can be a problem because milk's nutrients are hard to replace!
It can be hard to get enough of nutrients your body needs without milk in your diet. For kids, the nutrients in milk like calcium, potassium and vitamin D are needed to grow.
And milk is still that same wholesome choice from when I was a kid, with the only “ingredients” being milk, vitamin A and vitamin D. Milk also has 9 essential nutrients (like potassium, vitamin D, calcium and high-quality protein) per 8-ounce serving that can help kids grow strong.
Dairy milk is actually the top food source for three of the four nutrients most likely missing from diets (including kids’ diets) in the U.S.: calcium, vitamin D and potassium per 8-ounce serving. Dairy milk protein is also a complete protein! That's how it differs from most plant proteins, which are incomplete – meaning they’re missing some of the amino acids our bodies need.
We still love milk because it tastes great and it's super refreshing. Plus, there are some foods that just don't taste the same without a big, cold glass of milk alongside them! Besides being great for drinking, I also use lots of milk for baking.
One of my favorite recipes that uses milk in the recipe AND tastes best when the finished product is served with a glass of milk is this Cinnamon Buckwheat Muffin recipe. It's perfect for breakfast or an anytime snack. I bought milk at my local Cub Foods store to bake up some muffins!
Cinnamon Buckwheat Muffin Recipe
1 1/2 cups buckwheat flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup milk
2 eggs, beaten
1/3 cup olive oil
How to make Cinnamon Buckwheat Muffins:
Preheat oven to 325 degrees. Grease muffin tins. Combine dry ingredients in a large bowl. Add wet ingredients and stir well. Batter will be runny. Fill muffin tins 2/3 full. Bake approximately 30 minutes or until toothpick inserted in center comes out clean.
- 1 1/2 cups buckwheat flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup milk
- 2 eggs, beaten
- 1/3 cup olive oil
- Preheat oven to 325 degrees.
- Grease muffin tins.
- Combine dry ingredients in a large bowl.
- Add wet ingredients and stir well. Batter will be runny.
- Fill muffin tins 2/3 full.
- Bake approximately 30 minutes or until toothpick inserted in center comes out clean.
Amount Per Serving: Calories: 187Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 249mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 4g
Nutrition is calculated automatically and may not be accurate.