Fruit and buckwheat muffins

This is the easiest and tastiest muffin recipe. The muffins are moist and cakey, free of gluten and with only a teaspoon of sugar per muffin, not terribly bad for you either.

With less than 10g carbohydrate per muffin and the option of sugar free… Why wouldn’t you???!

Makes 6

Heat oven to 180°C fan.

100g buckwheat flour

50g caster sugar plus 20g agave sugar

OR a desert spoon of stevia plus a good handful of raisins

1 egg

50ml extra virgin olive oil

50ml milk (you could substitute this for a nut or soya milk)

2 tsp baking powder

100g blueberries or other berry fruit

(frozen or fresh. If frozen partly defrost in the microwave)

Some demerara sugar for sprinkling on top

Mix all the ingredients, minus berries, together in a bowl until you have a smooth thick batter.

Stir in berries

Spoon into muffin cases

Sprinkle over the demerara sugar

Put in the oven for 30 mins

Put on a cooling rack to cool.

Serve with coffee, at breakfast, for a mid afternoon snack or all of the above 😋

I just trialled these with frozen blueberries deforsted in the microwave but not completely unfrozen, just less frozen so they hold their shape while cooking. They worked really well.

I also swapped out the sugar for a desertspoon of stevia sugar. I didn’t notice any difference.

I also sprinkled oats on the top with the demerara sugar for a ‘muffin’look!

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