The abundance of limes (and other citrus) keep flowing in from my parent in laws garden and although I utilise them in my savoury and sweet meals, there are still so many left. I LOVE citrus fruit and am so happy that they are readily around most of the year. I baked these lime and blueberry muffins the other day but I must admit that they remind me of scones- I am not complaining though because either or, they are delicious!
1 cup of buckwheat flour
1 TBSP tapioca flour
1 TSPN baking powder
1/4 cup rice malt syrup
1/4 cup coconut oil, melted
Juice and zest of one lime
1 1/4 cups coconut milk
1 TBSP flaxmeal
1/4 cup organic frozen blueberries
1/4 cup coconut flakes
- In a bowl, mix the buckwheat flour, tapioca flour, baking powder, flaxmeal and zest together.
- Add the lime juice, coconut milk, coconut milk and rice malt syrup and mix well but do not overmix.
- Stir through the blueberries.
- Using an ice-cream scoop, divide the batter into a lined muffin tin. Top with coconut flakes before baking at 190C for 30 minutes.
- Serve as desired.
❀I ended up cutting them in half and spooning the new Purecocobella strawberry coconut yoghurt (click here) in between… reminded me exactly of a fancy version of traditional scones with jam and cream. Just a healthier and cruelty-free version!
❀As most of you know, I love milling my own buckwheat flour and using them in my baking however you could easily substitute with another gluten-free flour (please note coconut flour will require different measurements) or spelt flour.
❀You could omit the lime or substitute with lemon/orange.
“The Earth does not belong to us: we belong to the Earth.”– Marlee Matlin.