Buckwheat and Amaranth Muffins
http://www.nytimes.com/2011/02/28/health/nutrition/28recipehealth.html?_r=0
Of all the muffins I make, these have the most distinctive flavor.

3/4 cup whole-wheat flour
3/4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup amaranth flour (you can make this by blending the amaranth in a spice mill; it does not have to be finely ground)
2 eggs
1/3 cup honey
1 1/2 cups buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup blackberries tossed with 1 teaspoon all-purpose flour

1. Preheat the oven to 375 degrees with the rack moved to the upper third of the oven. Oil or butter muffin tins. Sift together the whole-wheat and buckwheat flours, baking powder, baking soda and salt. Stir in the amaranth flour.
2. In a separate bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla extract. Using a whisk or a spatula, stir in the dry ingredients. Mix until well combined, but do not beat -- a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the blackberries.
3. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Yield: Twelve muffins or so, depending on the size of your tins.
Advance preparation: These muffins keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Nutritional information per muffin (based on a 12-muffin yield): 182 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams mono-unsaturated fat; 32 milligrams cholesterol; 24 grams carbohydrates; 2 grams dietary fiber; 314 milligrams sodium; 5 grams protein