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By Katie Jenson-Hull / The Radiant Nutritionist
I think these muffins need little introduction. They are as good as they sound! Blackberries are everywhere at this time of the year and this is one of my super favourite ways to enjoy my hard earned foraged goodies.
The combination of juicy blackberries and sweet mouth-watering white chocolate is a marriage made in heaven. With the addition of nutritious and nutty buckwheat, these muffins have an almost saintly taste about them. Almost.
150g organic self raising flour
150g buckwheat flour
100g brown sugar
100g organic butter
2 large eggs
200ml almond milk
80g white chocolate chips
Preheat the oven to 200c. Line a muffin tray with ten paper muffin cases.
Into a large bowl add the self raising flour, buckwheat and sugar. Melt the butter in a pan, allow it to cool slightly. Whisk together the eggs and milk. Slowly pour the eggs and milk into the flour, followed by the butter. Add the blackberries and chocolate. Mix together. Make sure to not over whisk.
Spoon the mixture between the cases.
Cook for 15-20 minutes. Until golden brown.