This recipe makes 48 muffins and I can guarantee they will all be eaten but if you have a few leftover they freeze well, I pop them into the school lunch boxes frozen and they are ready to eat by lunch.
150g ground almonds/almond meal
30g coconut flour
40g buckwheat flour
1 tablespoon gluten free baking powder
100g butter, melted
140g Greek yogurt
1 egg, beaten
120g raspberry jam
Preheat the oven to 170 degrees centigrade. Line two 24 mini muffin trays with cases.
In a large bowl, combine the ground almonds, coconut flour, corn flour, buckwheat flour and baking powder. Give these dry ingredients a whisk to get some air into the mix.
In a seperate bowl, whisk the melted butter and yogurt, add the egg and milk and whisk again.
Now, pour the wet ingredients into the dry and fold in gently, as it begins to combine, spoon in the jam and fold again to just incorporate the jam.
Using a dessert spoon, spoon the batter into the cases, around two thirds full, no more or they will come over.
Once you have filled all the cases, slide the trays into the oven and bake for 20 minutes until golden.
Allow to cool a little on a wire rack, they are delicious still warm from the oven.