Cinnamon Buckwheat Celeriac Muffins. What on earth? I know, I know, yet ANOTHER healthy muffin recipe. Where’s the yummy stuff, you may be asking? Well, you see these muffins ARE super yummy! Once you start to eat healthy, you’ll realize that cooking and baking with healthy ingredients just becomes natural. You won’t even think twice about it any more. Because once you go back to eating processed foods and get your sugar high and then soon-after evil crash which makes you want to hibernate at 5pm every day, you’ll slowly realize that you just feel better once you’ve eaten unrefined, unpackaged, nutritious food. Don’t get me wrong, these muffins aren’t sugar-free, but they don’t use too much either. Instead, I chose to up the cinnamon dose which adds a natural nice flavor.
Now what is celeriac, you may be asking? It’s about twice the size of a grapefruit, and is very heavy and hard, like a potato. Except it’s a root vegetable, so it’s not a heavy starch like potatoes are. In fact, it’s eaten most commonly in Europe as “Celeri Remoulade” which is essentially raw grated celeriac mixed with mayonnaise. The celeriac is quite popular in Europe. I’m not exactly sure why it’s not so common in the US. You may have a hard time finding it, but yet another thing to add on to your list for your next trip to France. It looks like this: You’ll need half of one to make this recipe.
It’s easy to make these muffins. You just need to grate the celeriac in a food processor like so:
Then… batter up! Follow the instructions below to make it. If you can let it sit 24 hours in the refrigerator before making the muffins, I highly recommend it as the oats will soften and become more easily digestible.
Mix in the celeriac, then put the muffin batter into tins, nice and full, like so:
Bake at 200C for 25 minutes, then lower to 180C for an additional 15. Knife test to check that the inside is cooked. Tops should be nice and dark brown.
This makes about 12 muffins. You can also use the batter to make a loaf bread, if you prefer. As always, freeze a few muffins right away so they don’t go bad and so that you’ll have a nice treat in a couple weeks ready to go.
I like to eat these muffins in the morning with a small drizzle of honey over them and with a glass of milk. Or the same thing at “gouter time” works well too.
Who has heard of celeriac? Comment below!