These are totally delish and when accompanied by Hearty Green Pea Soup form my current favourite meal. Like everything else in my food repertoire, they are a total cinch to make! You can increase/decrease the sugar to make it more sweet or savoury.
1 Cup Mashed Potato (made with with a little sunflower oil and salt)
1 Cup Buckwheat Flour
1 Cup Potato Flour
1 .5 Cup Tapioca Flour
2 Teaspoons Gluten Free Baking Powder
175 Grams Nuttelex
1 Cup Pear Syrup (from tinned pears)
½ Cup Sugar
Whack them all in a bowl and mix! Place mixture into a muffin tray, I got 12 muffins out of this.
Cook at 190 until muffins are browning.
I freeze some muffins but keep others in the fridge. They are best eaten when reheated as they then become much softer. Just whack them in the mircowave for a few seconds.
Let me know if you try them out! Enjoy!