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Muffin forest heart with buckwheat

ingredients

servings

12

Sorghum flour

150 grams

buckwheat flour

50 grams

Cornflour

20 grams

Brown cane sugar

90 grams

Oat milk

200 mL

Extra virgin olive oil

20 grams

Eggs

1 unit

Baking powder for desserts

1 sachet

Lemon peel

1 teaspoon

Berries

200 grams

Desserts from Italy - Piemonte

Muffin forest heart with buckwheat

Muffin forest heart with buckwheat

vegetarian with gluten with eggs

ready in

55 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffin forest heart with buckwheat

These muffins I made them for a friend of mine as celiac desset after dinner. Soft and fragrant with the taste of wild berries that combined with buckwheat, will be the conquest of your post dinner, breakfast or snack.

Muffin forest heart with buckwheat step 1

step 1

Whip the egg together with the sugar until the dough is spongy. Add the rind, oil flush and continue to mix.

Muffin forest heart with buckwheat step 2

step 2

Add the flours and the baking sachet slowly (in rain). I used the sorghum flour, but you can also use that of rice for the same dose, or make them totally to buckwheat.

Muffin forest heart with buckwheat step 3

step 3

Add the milk and continue to mix. Even here, I used oat milk but any other vegetable drink or cow's milk is fine. The egg is replaceable by adding 50ml more milk

Muffin forest heart with buckwheat step 4

step 4

Add the berries (or fruit to taste). I used those frozen for a weight of about 200g, I went a bit 'eye, evaluate if you like the taste of fruit or not. 180 ° cooking for 40/45 min

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