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A gluten free muffin recipe of the classic one with cherry and date, easy to make in the oven with eggs and oil and a mixture of dried fruits.
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 8
Heat the oven to 200°C (180°c in a fan oven), 400°F, gas 6.
Place paper cases in the holes of a muffin tin.
Sieve the flour into a bowl and mix with the buckwheat flour, cream of tartar and cinnamon.
In another bowl whisk the egg and mix with the oil, sugar and yoghurt. Quickly stir in the flour mixture and the chopped dried fruit and spoon the mixture into the paper cases. 5 Bake in a preheated oven for 25-30 minutes, or until golden brown.
Cool slightly, then take out of the tin and leave to cool completely.