It’s baking season and time to fire up the oven! 

I’ve been baking these muffins for a few years now but when I went to find the recipe this morning, I realised I hadn’t posted it here. I haven’t baked these since last winter and I couldn't remember the quantities. A brief panic ensued while I searched for the recipe which luckily I eventually found.

Now I'm posting it here so you can share in the goodness of these simple and scrumptious buckwheat muffins and I won't ever have to worry about forgetting the recipe.

Wheat is not the only grain. If you can’t eat gluten, I highly recommend buckwheat. You can use it to make pancakes as well as bake bread and muffins. Even if you do eat gluten, it’s nice to mix things up a little and broaden your food intake and grain choice. 

As usual, this recipe is dairy free, gluten free and also sugar free. It also contains eggs which are a great source of protein.

Rosemary and Olive Buckwheat Muffins (makes 36)

300g buckwheat

2 large eggs

500ml filtered water

1 tsp salt

black olives, pitted and cut in half

fresh rosemary, chopped

Pre heat your oven to 180°C (357 F).

Grease a muffin tray with olive oil. I like to use the mini, shallow trays for these muffins.

For this recipe you will need three trays or bake the muffins in rounds.

Grind the buckwheat into flour using a spice/coffee grinder.

Add it to a large mixing bowl with the salt.

Crack an egg into the measuring jug and add half the filtered water. 

Whisk until combined. Gradually whisk the egg mixture into the flour in the bowl.

Repeat for the second egg and the remaining water.

Add the chopped rosemary and stir well.

Pour the muffin batter (it will be quite runny) into the prepared muffin trays.

Add olives to each muffin.

Bake for 15-20 minutes.

Serve with homemade hummus.