Sieve the flour and mix well with the other ingredients and a little salt (by hand or with a mixer). Put small portions of the mixture onto baking paper on a baking tray. Pre-heat the oven to 180° and bake the muffins for around 25 minutes.
Tip: for a delicious Sunday breakfast, add pumpkin seeds, linseed or sesame or sprinkle them onto the muffins.
- 200 g buckwheat flour, gluten free
- 200 g rice flour, gluten free
- 100g millet flour, gluten free
- Baking powder
- 3 tbsp. Fairtrade olive oil