Yogurt muffins

For about 12 muffins
Ingredients

3 eggs
200 g sugar
10 g of vanilla-flavoured sugar
grated zest of 1 lemon
1 pinch of salt
170 ml vegetable oil
150 g plain yogurt
300 g gluten-free cake flour
30 g gluten-free buckwheat flour
1 packet baking powder
packet baking powder

Preparation

Using an electric eggbeater, blend the eggs, sugar, vanilla-flavoured sugar, lemon zest and salt until the mixture is smooth and foamy. Slowly add the oil and continue mixing. Fold in the plain yogurt. Sift the flour, buckwheat and baking powder and add to the egg and yogurt mixture. Line a muffin tin and fill the cups halfway with the batter, then bake in a preheated oven at 180°C for 40-45 minutes. Let the muffins cool, sprinkle with powdered sugar and serve.

Did you know that buckwheat, despite its name, isn’t actually a grain and contains no gluten? It’s what gives these muffins their rustic, slightly nutty flavour that makes them so special. We talk about it in more detail, along with other coeliac-friendly ingredients, in the articles on coeliac disease we regularly publish; and if you’d like to taste the version made by our chefs, we look forward to welcoming you at the hotel restaurant.