100g buckwheat flour
100g caster sugar
2 tsp baking powder
1 large egg
1 tsp vanilla extract
1 tbsp demerera sugar (I forgot this!)
6 large muffin cases, or smaller ones if you prefer
Mix the dry ingredients well in a large bowl
Add the egg, oil, milk and vanilla and beat well to combine into a batter
Add the blackberries and stir through
Put the muffin cases in a tin, divide the mixture between them
Sprinkle with demerera sugar
Bake in an oven at 180C (fan) for 30-35 mins, until they are firm to the touch on top
Well this is really a gluten-free blackberry muffin - but if you say that up front people are eating it with different expectations than they have of a normal muffin (my italics). And I suppose the point is to find a way of making things that is as close to normality but accomodates the individual's restrictions. This seems to do that - it is a pretty conventional muffin batter, but just happens to be made with buckwheat flour instead of wheat flour. Buckwheat is nothing to do with wheat apparently, and carries no gluten.
Anyway I made these and am very impressed by the results - the texture and taste are as a muffin should be, all of which is an excellent result. I imagine you could substitute any number of things for the blackberry into the basic batter, but it is blackberry season here and I feel slightly guilty about not having harvested any, so I picked these when I was walking the dog this morning, and made these when I got home. Very satisfying in a whole-earth kind of way.
Anyway please try them and if there are any coeliacs in your life, give them a treat. But feed them to everyone.