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.

Heat oven to 180°C fan.

100g buckwheat flour

50g caster sugar

20g agave sugar

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

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 😋

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