- 1.5 cups buckwheat flour
- 2 teaspoons tapioca flour
- 2 teaspoons rice flour
- 1/2 teaspoon xantham gum
- 2 teaspoons salt
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon baking powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- Pinch of dry chilli flakes
- 2 cups grated sweet potato
- 1 cup corn kernels (fresh or frozen)
- 2 spring onions, finely sliced
- 1 large clove of garlic, crushed
- 1 tablespoon apple cider vinegar
- 2 cups water
- Preheat the oven to 180C fan bake.
- Line a muffin tin with muffin wraps and set aside.
- Add all the dry ingredients to a medium bowl – buckwheat flour, tapioca, rice flour, xantham gum, baking powder, salt, nutritional yeast and all the spices. Give them a good mix with a spoon or fork, to ensure they’re well combined.
- Add the rest of the ingredients to the bowl and mix them together well, until you have a runny batter.
- Scoop the batter into the muffin wraps, equally dividing it between 12.
- Bake the muffins for 30 minutes or until they are slight golden on top. If unsure that they are done, you can do a toothpick test – poke a muffin with a toothpick and if it comes out clean, they’re ready!
- Take them out of the oven and allow them to cool.
- They are great on their own or with pesto and other toppings.
- These muffins keep well for 2 days in an airtight container at room temperature or 5 days in the fridge.
