Chocolate Buckwheat Beet Muffins

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Chocolate Buckwheat Beet Muffins

It’s hard to say whether this is a breakfast muffin or a dessert muffin. My husband doesn’t like chocolate chips at breakfast (why???) so if you’re like-minded, leave them out and you’ve got less sweetness. Either way – they’re perfect with a rich cup of Colombian. Roast your own beets for the best color and flavor (or used canned) and by the way, don’t throw away those beet greens!  In our area, Walmart’s beets are usually the best and have fresh, beautiful greens attached.  Cut out most of the red stems (they’re tough & bitter), chop & saute the greens in a little avocado oil, add your favorite seasonings, and serve with any style eggs along with one of these muffins for a beautiful breakfast plate. Here at the Inn, we serve them with Eggs de Provence (see separate recipe), grilled chicken & pineapple sausage with maple glaze, and fresh fruit. This recipe makes 12 muffins.

  • 2 eggs
  • 3/4 cup light brown sugar
  • 1/2 cup oil
  • 1 1/2 cup cooked, peeled, chopped beets (or 14.5 oz can beets, drained & chopped)
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa
  • 1 1/8 cups buckwheat (I like Hodgson Mill)
  • 1 1/2 cups raisins or craisins
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1/3 cup strong, hot coffee
  • 1/3 cup flaked coconut
  • 1/2 cup dark chocolate chips (optional)

Preheat oven to 375 and line a muffin tin with twelve liners.  In a large mixing bowl, add ingredients one at a time in the order given, mixing constantly until all are combined. Do not over mix.  Fill each muffin cup with about 1/4 cup batter and bake for about 30 minutes.  Muffins will be risen, cracked, and glossy.

A recipe from Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast

541 Hickory St, Highlands NC 28741 (828) 526-2060

Double Chocolate Almond Cookie Bars

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That title is the best I could do, because these are not exactly brownies. Although the ingredients are about the same, this technique is easier than melting chocolate and mixing by hand.  Use a mixer for the dough and bake in a foil-lined pan for easy clean-up.  I find this more pleasant than dropping bits of cookie dough on a baking sheet and obsessing over whether they’ll be too gooey or too crisp.  These will have a crispy crust and a gooey center!!

The dark chocolate almonds are a nice touch but completely optional and so is the Starbucks VIA instant coffee. If you don’t have that on hand – no worries, but it does add a rich flavor. For gluten-free, substitute Bob’s Red Mill 1 to 1 Gluten-Free Baking Mix for the all-purpose flour (keep the buckwheat). With the coffee, almond & chocolate, maybe a better name would be Cafe Mocha Bars?  Call it what you like, here’s my most requested recipe this year:

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup lt brown sugar
  • 1 stick softened unsalted butter
  • 1/2 tsp soda
  • 1/4 tsp salt
  • 1 tube Starbucks VIA (regular or decaf)
  • 3/8 cup unsweetened cocoa
  • 1/4 cup buckwheat flour
  • 1/4 cup all purpose flour
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
  • 1/2 cup sliced almonds
  • 1/8 cup sliced almonds (for top)
  • 25 dark chocolate covered almonds (optional)

Preheat Oven to 350 and line an 8X8 baking pan with foil, leaving extra “handles” for easy removal after baking. In a large mixing bowl, cream eggs with sugars.  Add eggs & mix until fluffy.  Mix on low while adding soda, salt, Starbucks VIA, cocoa, buckwheat, and flour.  Add the extracts, chocolate chips & 1/2 cup almonds, mixing briefly.  Spread batter evenly in pan and top with 1/8 cup almonds. Bake about 23 minutes. Allow to cool, then use foil handles to remove from pan. Cut into 25 pieces and press one chocolate almond into each piece (optional).

If you’re a chocolate lover, it might be a good idea to double this recipe for a 9X13 pan!!

A recipe from Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast

Highlands North Carolina (828) 526-2060