Ingredients
(for 12 muffins)
150 g buckwheat flour
75 g rice flour
12 g baking powder
300 g BioBuckwheatDrink Natural
60 g EVO oil
100 g clean weighed carrot
60 g dried tomatoes
7 g salt
a bunch of fresh thyme
Made with
Preparation
Mix together the buckwheat flour with the rice flour, the baking powder and the salt in a bowl. Pour oil and Bio Buckwheat Drink into a different container and blend. Pour them onto the dry ingredients, stirring with a whisk. Add finely grated carrot and rinsed sundried tomatoes (squeezed out and cut into small pieces) and thyme leaves. Pour the mixture into the muffin molds. Bake at 180°C for about 25/30 minutes. Check baking with a toothpick, then remove from the oven and leave to cool before filling.
