Takes: 35 mins
Makes 12
Ingredients:
- 125g buckwheat flour
- 125g brown rice flour
- 2 tsp gluten-free bicarbonate of soda
- a pinch of salt
- 8 tbsp honey
- juice of half a lemon
- 175g goat's yogurt
- 4 tbsp goat's milk
- 1 tsp vanilla extract
- 1 duck egg, beaten
- 50g goat's butter
- 250g apples, peeled, cored, and chopped into small pieces
- 4 tbsp water
- 150g blueberries or blackberries
Method:
- Preheat the oven to 200C, fan 180C. Place muffin cases in the muffin tin.
- Sift together the flour, bicarbonate of soda and salt into a blow, then stir in the honey and lemon juice.
- Heat the apple pieces in a pan over a low fire with the goat's butter and water for 15 minutes. Add 1 tsp of honey to the pan. Leave to cool.
- In a separate bowl, mix together the yogurt, milk, vanilla extract and egg.
- Add all the wet ingredients to the dry ingredients, and mix together. Gently stir in 75g blueberries.
- Pour the mixture into the muffin cases and scatter 75g blueberries on top. Sprinkle with 2 tbsp sesame seeds. Bake for 20 minutes, until the muffins are risen, firm and golden.
- Remove and cool on a wire rack.
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