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Lemon and strawberry glutenfree muffins
Print Recipe
Servings
12
Ingredients
115
gram
buckwheat flour
115
gram
almond flour
115
gram
honey with lemon
1/2
tsp
salt
2
tsp
baking powder
226
gram
Greek yoghurt
115
gram
eggs
115
gram
butter
zest of 2 lemons and juice of half a lemon
Strawberries
Yoghurt topping
Greek yoghurt
honey
vanille
Instructions
Preheat the oven to 180 C
Put all the dry ingredients together in a bowl and mix well.
Put all the wet ingredients together and mix well until combined and than add to the dry ingredients and mix until smooth batter.
Divide the batter across 12 muffins papers and press a few sliced strawberries in the batter before putting in the oven.
bake for about 20-25 minutes or until golden
For the topping drain the yogurt in a sieve lined with cheese cloth or with kitchen paper and mix with the honey and vanilla to taste.
Shortly before serving spread the topping over the muffins and eat immediately!