This buckwheat muffins are gluten free, but they are soft and fluffy, not as ordinary gluten free cakes.
This gluten free buckwheat muffins have a slight taste of buckwheat, which is wonderful. Try baking with buckwheat flour or other gluten free flours even if you are not allergic to gluten. You can discover new flavors.
- ½ cup yogurt
- 2 eggs
- ¾ cup olive oil
- ¾ cup milk
- 1½ cup buckwheat flour
- 1 cup brown sugar
- 1 tl baking powder
- zest of 1 lemon
- 50 g raisins
- Mix the buckwheat flour, the baking powder, sugar and lemon zest in a separate bowl. Whisk the yoghurt, eggs, oil, and milk in a bowl.
- Mix the yogurt mixture briefly through the flour blend. Also add the raisins, stir short.
- Cover the muffin tin with paper cake cases. Divide the dough over the cases. Bake the gluten free buckwheat muffins for 20-25 minutes in a preheated oven (180 ºC or 356 ºF).
- Cool the buckwheat muffins on the roster. Delicious with coffee or tea.