Scrummy Buckwheat Potato Muffins: For Vegans and the Food Sensitive

Buckwheat Potato Muffins: Totally Delish Sweet or Savory!

Buckwheat Potato Muffins: Totally Delish Sweet or Savoury!

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.

Ingredients

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

Method

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!

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