Gluten-free recipe for buckwheat muffins

Here is the gluten-free recipe for buckwheat muffins, used here as a morning bread. Originally, it is a recipe of the Italian Chef Mario Bianchi. I slightly transformed it, although less sweet, but deliciously scented with lemon zest. With only buckwheat flour, these small muffins are crispy on the outside, with a very soft crumb on the inside. We eat them for breakfast, each with their favorite accompaniment: butter hazelnut or jams. Well preserved in a hermetic box, these small muffins remain tender for several days...

GLUTEN-FREE RECIPE FOR BUCKWHEAT MUFFINS

(Gluten-free buckwheat muffins, if the top is crispy, the inside of the crumb is very soft...)

(Gluten-free buckwheat muffins are crispy on the top and have a soft crumb inside, perfect as morning bread rolls...)

"Buckwheat muffin" recipe from Marco Bianchi's book "I magnifici 20", which I freely adapted a little, lighter, less sweet, etc...

16 muffins.

INGREDIENTS:
• 225g of plain yoghurt
• 360g of buckwheat flour
• 285g of cane sugar
• 2 egg whites (or 3 egg whites if your eggs are small)
• 120ml of olive oil
• 3 teaspoons of baking powder
• Zest of a lemon

(Gluten-free ingredients for cooking buckwheat muffins.)

PREPARATION:
Preheat the oven to 175 ° C.
Prepare a muffin pan with a small paper pan in each mold cavity.

1. In a bowl, mix together dry ingredients: buckwheat flour, baking powder, sugar. Keep aside.
2. In a large bowl, pour the yoghurt. Pour half of the dry ingredients mixture, add yogurt with a silicone spatula, add the oil, stir in, and then add the rest of the dry ingredients mixture. Add the zest of an entire lemon and mix well. The dough smells like lemon and is very thick, it's normal ...
3. Ride the egg whites and add them to the dough, turning them in the same direction so as not to break them. The dough is softer but sticky, it's always normal.
4. Put the dough in the small paper cups and bake for about 30 minutes. The muffins are then inflated, crisp on the top and tender on the inside.
   As they are not very sweet, I like to serve them warm with orange jam and a bergamot tea for breakfast or afternoon tea, my son prefers red fruit jam, and my husband, just a nutty Butter…

(the gluten-free dough is really thick, it's normal!)

(After having integrated the egg whites into snow, the gluten-free dough is softened a little but remains sticky, it's still normal!)

(Gluten-free muffins with buckwheat before being baked)

(Gluten-free muffins with buckwheat at the end of the oven, all gonglés, all gilded and lemon balm.)

(The first batch of small gluten-free muffins with buckwheat chill on a rack ...)

(Gluten-free buckwheat muffins for our breakfast)