I have tried to make gluten free bread on several occasions, and whilst my little brother seems to become some sort of gluten free baking extraordinaire when he steps into the kitchen, my gluten-free baking usually ends up as some sort of rock solid inedible loaf. However, the exception to that is when it comes to making gluten free muffins, I seem to have pretty much nailed the formula. I drew lots of inspiration from Hemsley and Hemsley, but with my own flavours and I find the addition of yoghurt adds a lighter batter which is much more similar to a classic muffin.
The flavours here are so interchangeable, why not try caramelised onions and goats cheese, or tomato, pine nuts and feta. The possibilities are endless, I haven’t tried a sweet variety. but maybe that’s next on the menu.
If you try this recipe, don’t forget to tag us on Instagram @thelifeofcandh so we can see!
– butter for greasing
– 2 eggs
– 140g buckwheat flour
– 4 Tbsp arrowroot powder
– 1 tsp bicarbonate of soda
– 1 tsp sea salt
– 2 Tbsp of yoghurt
– 4 tbs lemon juice
– 1/2 a cooked sweet potato, cubed
– 8 strips of cooked bacon cut into small pieces
– 50g cheddar cut into large cubes – too small and you won’t taste them
– rosemary and sunflower seeds for topping
- Preheat the oven to fan 180 degrees celsius. Line a muffin tray with paper cases and grease the cases with a little melted butter.
- Whisk the eggs in a bowl (I just use a hand whisk), then add the buckwheat flour, the arrowroot, bicarbonate of soda, sea salt, yoghurt, and lemon juice.
- Stir in the sweet potato (it will become slightly mashed, the bacon and the cheddar with and few grinds of black pepper into the batter you just prepared. Spoon into paper cases in your muffin tray and top with some chopped rosemary and sunflower seeds.
- Bake in the oven for 20-25 minutes until nicely browned. Remove the cooked muffins from the tray and leave to cool slightly on a wire rack.
- Enjoy warm or store any leftovers in the fridge for up to a week. Warm again in the oven before serving.