Buckwheat Baileys Mocha Muffins

This recipe comes to you with a wink. A little bit naughty, a little bit indulgent. Because we’ve had 2 weeks of our new clean eating, fitness mad, alcohol quitting regimes, and now it’s time for a break. I’m an advocate of the 80/20 (sometimes 70/30) rule. Restriction only leads to failure I say! Well done, give yourself a little pat on the back, have a break, have a mocha muffin.

I love chocolate, that is a well-known fact. I used to love nothing better than digging into a big bar of Dairy Milk, easily eating the whole thing in one go, and then feeling terrible afterwards. Chocolate is my vice, but now I’m more of an 80% dark chocolate girl, those purple packets no longer tempt me, no longer do they magically appear in my shopping trolley. Cacao is chocolate in its raw form, a slightly bitter taste, but delicious and earthy. Cacao contains magnesium, calcium, vitamins B1, B2, B3, B5, B9 and also is a great anti-oxidant.

These muffins are still full of goodness, and have a lovely nutty flavour from the buckwheat, with an added treat inside. If you’re not feeling the Baileys, you can easily leave it out. They’re low in sugar, so they won’t set you up for a rollercoaster ride of highs. They come together quickly and bake in 15 minutes. I’ve used an egg to help bind them together, which adds protein, but I think a flax egg would work well here too.

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Buckwheat Baileys Mocha Muffins (gf)

Makes 6-8 muffins

INGREDIENTS:

120g (3/4 cup) buckwheat flour
35g (1/4 cup) raw cacao powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
Pinch salt
3 tablespoons melted coconut oil
50g coconut sugar (unrefined brown sugar would also work)
3 tablespoons Baileys Irish Cream
50ml espresso / strong coffee
75ml nut milk
1 teaspoon vanilla extract
1 organic free range egg

METHOD

Preheat your oven to Gas 4 / 190 C

Get all you ingredients ready.

Line a muffin tin with approx 7 cases

In a bowl, combine the flour, cacao powder, baking powder, bicarbonate of soda and salt.

In another bowl, add the melted coconut oil, sugar and coffee. Whisk well to combine. Add in the Baileys and the egg, whisk again.

Slowly fold the dry mix into the wet, adding the milk a little at a time. Make sure all the mix has combined and you have no lumps.

Divide the batter evenly between the cases, filling them about ¾ full.

Bake in the oven for 15 mins, or until a skewer comes out clean.

Buckwheat Baileys Mocha Muffins

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Here’s some more tasty Baileys treats:

Homemade Slow Cooker Baileys Hot Chocolate from Lovely Appetite

Baileys Salted Caramel & Fudge Cream Pie from Munchies and Munchkins

Baileys Baked Donuts with a Baileys Glaze from Recipes From A Pantry

Baileys Chocolate Ice Cream from Tin and Thyme

 

This post was sponsored by Baileys. All thoughts and opinions are my own. Thank you for supporting Rough Measures and our sponsors! Show me your creations over on Instagram!

Spelt Blueberry Chia Muffins

When I am stressed, I bake. When I am worried, I bake. When it’s all getting a bit too much, I bake. I don’t know if I necessarily find it therapeutic, but it seems to be my go to thing when I’m having a dark-grey-cloud-over-my-head kinda day.

I try to live in the present, the now, the very moment. However it isn’t the easiest thing to do, especially when you have spent 26 years of your life worrying. Baking somehow manages to change my thought process. The focussing on the ingredients and method is almost like some kind of meditation for me. It just manages to push those worries and fears aside for a while, to re-adjust my blurry head, pushing the dark cloud away.

We are blessed that we live on the water, just seeing the ripples and reflections through the windows, even on a grey day, can help push the negativity away. There is nothing better than cooking with a view, to whip up something magical whilst looking out over the canal and to the fields beyond.

These muffins are not anything new, just a good old classic recipe spruced up a little. Spelt is such a lovely grain to use, I much prefer it’s slightly nuttier flavour, and better depth of colour. You can find it in any good supermarket or health food store. It has a much lower gluten content than regular flour too, meaning it won’t make you feel all sluggish.

BlueberryChiaMuffins3

Blueberry-Chia-Muffins

Spelt Blueberry Chia Muffins

Makes 4-6 muffins

INGREDIENTS:

150g (1 cup) whole grain spelt flour
2 free range eggs
1 overly ripe banana (mashed)
2 tablespoons coconut oil (melted)
1 tablespoon chia seeds
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons agave or maple syrup
Handful of blueberries (fresh or frozen will work)
1 teaspoon baking powder
1 teaspoon bicarb soda
Handful of nuts (I used flaked almonds)

METHOD

Preheat oven to Gas Mark 3 / 160 C

Line a muffin tray with 6 muffin cases

Add the eggs to the mashed banana and mix well.

Pour in melted coconut oil (let it cool slightly first) and vanilla and stir to combine all wet ingredients.

Add your dry ingredients to your wet mixture and stir with a spoon until smooth.

Chuck in the blueberries and nuts, and fold them through the mixture.

Dollop spoonfuls of the muffin mixture into each muffin case, fill almost to the top.

Place in the oven and bake for approx. 20 mins, until lightly golden and a skewer comes out clean.

Remove from the oven and place muffins on a cooling rack.

Blueberrychiamuffins2

BlueberryChiaMuffins4