Berry and Apple Muffins

Takes: 35 mins
Makes 12

Ingredients:

• 125g buckwheat flour
• 125g brown rice flour
• 2 tsp gluten-free bicarbonate of soda
• a pinch of salt
• 8 tbsp honey
• juice of half a lemon
• 175g goat's yogurt
• 4 tbsp goat's milk
• 1 tsp vanilla extract
• 1 duck egg, beaten
• 50g goat's butter
• 250g apples, peeled, cored, and chopped into small pieces
• 4 tbsp water
• 150g blueberries or blackberries

Method:

1. Preheat the oven to 200C, fan 180C.  Place muffin cases in the muffin tin.
2. Sift together the flour, bicarbonate of soda and salt into a blow, then stir in the honey and lemon juice.
3. Heat the apple pieces in a pan over a low fire with the goat's butter and water for 15 minutes.  Add 1 tsp of honey to the pan.  Leave to cool.
4. In a separate bowl, mix together the yogurt, milk, vanilla extract and egg.
5. Add all the wet ingredients to the dry ingredients, and mix together.  Gently stir in 75g blueberries.
6. Pour the mixture into the muffin cases and scatter 75g blueberries on top.  Sprinkle with 2 tbsp sesame seeds.  Bake for 20 minutes, until the muffins are risen, firm and golden.
7. Remove and cool on a wire rack.

 

Orange Poppy Seed Cake

Takes: 1 hr 15 mins
Serves 5

Ingredients:

• 125g goat's butter, room temperature, plus extra for greasing
• 100g honey
• 1 duck egg
• 75g buckwheat flour
• 75g brown rice flour
• 1 tsp bicarbonate of soda
• 1 orange, zested and squeezed
• 25g poppy seeds

Method:

1. Preheat the oven to 190C, fan 170C.  Line a springform cake tin with nonstick baking paper, lightly grease the sides with butter.  Beat the butter and honey in a bowl until light and fluffy.
2. Add the egg, flour, and bicarbonate of soda and beat until combined.  Add the orange zest and juice and the poppy seeds then beat together.  Pour into the tin and bake for 50 minutes.  Remove from oven and cool.