Peanut Butter Ancient Grain Corn Muffins are lightly sweet, and loaded with healthy kaniwa, a grain similar to but smaller than quinoa.
Peanut Butter Ancient Grain Corn Muffins
By Sue Lau | Palatable Pastime
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Peanut Butter Ancient Grain Corn Muffins is my recipe of the day with the blogging group Bread Bakers. We group together monthly to post on a common theme. This month our topic is ancient grains. Glad you could join us!
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For my offering today I have whipped up some kaniwa corn muffins with peanut butter. And probiotic keffir to boot. Who ever said healthy eating had to be nasty and tasteless (well besides the hospital cafes, but-)
Kaniwa is an Ancient Grain, very similar in appearance and probably plant biology to quinoa, which is also a South American ancient grain. Although the cooked texture is better in kaniwa. Not as weird IYWKIM. Kaniwa are much smaller though, and rather than be mushy in your bake, it retains a nice crunch that will remind you of the crunchiness of poppy seed. Without the worries of failing a drug screening on the job over a muffin.
You might see in the nutrition facts that I had to go with quinoa. So don’t use that in the recipe- it just has similar facts so you could have the facts at all (kaniwa not in their database)(these nutrition facts aren’t all that accurate in my opinion anyway). .
A also make this with a plain unsweetend keffir, packed with the baking benefits of buttermilk but with added probiotics for your tummy. I have been in and out of the hospital this past week and have been eating “gently”. Since probiotics help with sensitive tummies, either by dietary choice or even if your fighting off a stomach bug this makes great sense. You get the tang of buttermilk, but without that lactose rearing it’s ugly head.
Peanut Butter adds nice flavor and I use the organic unsweetened type of “stir it up” pb. It’s not too sweet overall, but you can hose yours with honey or honey butter if you want more. And don’t forget the butter. Butter on corn muffins is “always” the right thing to do.
Bread Bakers
Ancient Grains
- Bajri Tilachi Bhakri from Sneha’s Recipe
- Banana Millet Bread from The Wimpy Vegetarian
- Banana Oat Pancakes from A Day in the Life on the Farm
- Khapli Wheat Roti from Cook with Renu
- Milled Ancient Multigrain Bread from A Messy Kitchen
- Peanut Butter Ancient Grain Corn Muffin s from Palatable Pastime
- Spelt and Poppyseed Sourdough Bread from Karen’s Kitchen Stories
- Spelt Coconut Sourdough Bread from Zesty South Indian Kitchen
- Sprouted Spelt Banana Walnut Muffins from Food Lust People Love
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
Peanut Butter Ancient Grain Corn Muffins
Don’t they look yummy? So try kaniwa if you are interested in something new. It’s easier to cook even that rice. And if you need extra recipes for the rest of your box, get back tome and I’ll post some more healthy kaniwa recipes.
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Peanut Butter Ancient Grain Corn Muffins
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Peanut Butter Ancient Grains Corn Muffins
Equipment
- muffin tin
Ingredients
- 1/2 cup kaniwa grain uncooked
- 1-1/4 cups all-purpose flour
- 1 cup yellow corn meal
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup natural peanut butter
- 1/2 cup kefir or buttermilk
Instructions
- Preheat oven to 350F.
- Place one cup water in a small saucepan and bring to a boil.
- Stir in kaniwa. Reduce heat, cover and cook without lifting lid for 15 minutes.
- Remove from heat and let rest undisturbed for ten minutes. Fluff with a fork.
- Stir together the flour, cornmeal, sugar, baking powder and salt.
- Separately, mix the peanut butter and kefir with the eggs and cooked kaniwa.
- Add to the flour mix to make a batter.
- Divide batter among fifteen muffin tin cups that have been sprayed with baker's release spray.
- Bake for 20-25 minutes or until done.
- Cool five minutes in the pan, then turn out, and serve warm with butter and/or a drizzle of honey.
Notes
Nutrition
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They DO look yummy and now I’m gonna have to look for kaniwa! And, yes, always butter on corn muffins!
Thanks for the introduction to Kinawa. I will be on the lookout. So glad you are feeling better and could join us today.
How cool is that, and I did think it was poppy seeds! Now I will have to go look up more information on this grain I have never heard of before.
They look great! I had never heard of this grain. It does look like poppy seeds in a way. I hope you’re feeling much better.
They crunch like poppy seeds. Even being cooked and whatnot.
I love this month’s theme. I’m learning about so many new grains that I’ve never heard of. I will be looking for kaniwa now. Your muffins look so good!
Learnt about a new ancient grain, these muffins looks so good!
Kanniwa is new to me and never seen here. These muffins look good