Blueberry & Lemon Muffins

Blueberry & Lemon Muffins 

Ingredients:

• 160gms buckwheat flour
• 60gms rice or coconut flour
• 30gms brown flax seeds
• 1/4 tsp sea salt
• 1 & 1/2 tsp gluten free baking powder
• 5 large organic eggs
• 1 lemon – squeezed and grind the rind of 1/2 the lemon
• 1 packet of fresh blueberries – organic if possible or washed well
• 1/4 cup coconut oil
• 1 tbsp organic honey
• 1 tbsp apple cider vinegar

Method:

1. Preheat the oven for 20 minutes at 200 degrees
2. Place buckwheat flour, coconut flour, flax, salt & baking powder into a food processor
3. Pulse all the ingredients together
4. Pulse in eggs, lemon juice, lemon rind, coconut oil, honey,  vinegar & blueberries
5. Grease bread tin with coconut oil and pour in the  mixture
6. Bake at 180 degrees for 30 minutes
7. Cool & serve