Gluten-Free Buckwheat 100% Muffins

Name: Gluten-Free Buckwheat 100% Muffins
Total time: 2400 s
Yield: 12 Muffins
Cuisine: British
Ingredients: 200 g Buckwheat flour; 2 tsp Baking powder; 100 g Unsalted margarine; 120 g brown sugar; 2 Eggs; 120 cc Soy Milk (Milk)

Jay @cook_JSLondon

Nutty buckwheat replace wheat flour to turn this muffin recipe into a gluten-free low GI treat.Gluten-Free muffins are more rustic than dainty.but still cakey. You can add cinnamon or choice of your favourite nuts #mycookbook

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Ingredients

40 mins

12 Muffins

200 gBuckwheat flour
2 tspBaking powder
100 gUnsalted margarine
120 gbrown sugar
2Eggs
120 ccSoy Milk (Milk)

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Steps

40 mins

1

Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
2

Sieve the flour and baking powder into a large bowl
3

In a medium bowl, whisk together butter, brawn sugar, the milk and eggs.
4

Add to the flour mixture and stir with a wooden spoon just until a lumpy batter forms.
5

Spoon the batter into the muffin tins.and Bake for 20-25 mins or until golden. Take the muffins out of the tin And let them cool on a wire rack for two minutes before serving.