SAVORY BROCCOLI, SWEET POTATO & CHEDDAR BUCKWHEAT MUFFINS
I promise you all that I’ll post a dinner recipe soon. But right now I’m deep in toddler snack land and wanted to share this fun recipe for savory muffins. We’ve made these twice now for our little toddler and she brings them to daycare to share as a morning snack. They are really tasty and are loaded with veggies making them feel more like a substantial snack or light meal if they’re served alongside something like scrambled eggs, sliced avocado or a simple salad. Our little one loves these but I actually think I might love them more. Savory muffins are a new thing for me.
If you have a little toddler on your hands I think you’ll appreciate these muffins. It’s nice to have something without any added sugar for an easy on-the-go or school lunch option. Of course this recipe isn’t just for little one’s, it’s adult approved! Be sure to plan ahead as the grains soak in yogurt the night before you bake these off!
Before I get to the recipe let me break down some of the awesome ingredients that make these muffins so nourishing.
Broccoli is chock full of antioxidants and has been thought to prevent different types of cancers. Broccoli also contains vitamin C and vitamin K along with iron and potassium. It also has more protein than most other vegetable per serving.
Sweet Potatoes are another one of natures most nourishing vegetables. They are full of fiber and are incredibly rich in the antioxidant beta carotene.
Buckwheat is not actually wheat at all despite the name. It’s a naturally gluten free grain. Buckwheat contains more minerals per serving than most grains and is a great source of fiber.
Millet is another wonderful grain and has a long history as it’s one of the oldest cultivated grains in the world. Millet is a low glycemic grain which makes it a wonderful ingredient for keeping blood sugar in check. It contains both soluble and insoluble fiber which is great for gut health. It’s also mild in flavor and easy to incorporate into baking.
Alright, now that we know a little more about the nourishing ingredients in these muffins let’s get baking!!
SAVORY BROCCOLI, SWEET POTATO & CHEDDAR BUCKWHEAT MUFFINS
PREP TIME: OVERNIGHT COOK TIME: 15 MINUTES SERVES: 24 MINI MUFFINS
1/2 cup buckwheat flour
1/2 cup millet flour (see recipe note)
3/4 cup whole milk plain yogurt
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1 egg, beaten
1/2 cup grated extra sharp cheddar cheese
1/4 cup melted butter or olive oil
1/2 cup shredded sweet potato
1/2 cup finely chopped broccoli florets
Preparation
The evening before baking, combine the flours with the yogurt in a large bowl and cover with a dish towel. Leave in a warm spot in your kitchen overnight.
The next day, preheat your oven to 350F.
Stir in the baking soda, salt and spices into the flour mixture. The mixture will be "gummy" and that's okay!
Add the egg, cheese, melted butter and grated sweet potato and broccoli.
Line a 24 cup mini muffin try with liners (or liberally grease the pan) and fill each cup with the batter. Bake in the oven until lightly golden brown and a toothpick comes out clean when inserted into the center of a muffin, about 15-18 minutes.
Store muffins at room temperature overnight and then keep them stored in the fridge so they'll stay fresh for up to 4 days. These also freeze really well!
Serve warm (we like to warm ours up in the oven) and top with a little unsalted butter for a yummy snack!
Notes
*Soaking the grains overnight is important to help aid in digestion and remove phytic acid. If you can find sprouted grains you can skip the soaking process. Millet flour can be substituted with Spelt flour or all-purpose flour if need be.
