Cherry and Date Muffins (Gluten-Free)

Ingredients

• 150 g gluten-free flour
• 125 g buckwheat flour
• 3 tsp Weinstein baking powder
• 0.5 tsp cinnamon powder
• 1 egg
• 100 ml Rapeseed oil
• 125 g sugar
• 250 g yogurt
• 100 g dried cherries
• 100 g dates (pitted)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Line a muffin tin with paper cups.

2. 2.

   Combine both flours in a bowl, mix in the baking powder and cinnamon. Whisk the egg in a second bowl, then stir in oil, sugar, and yogurt. Quickly fold in the dry flour mixture, add the chopped dried fruits, and spoon batter into the paper cups.

3. 3.

   Bake in the preheated oven for 25-30 minutes until golden brown.

4. 4.

   Let cool slightly, remove from the tin, and allow to cool completely.