Photo and recipe by Gabriela Iancu.
These muffins are best eaten still warm from the oven. If you need to make them a day ahead, store them in an airtight container. They are moist and taste indulgent and nutty, flavors taken from the gluten-free flours and toasted nuts. Every so often, reward yourself with these lemon-scented delights.
Ingredients (makes 12 servings):
1 cup (125g) self-raising flour
1/4 cup (30g) corn meal
1/2 cup (50g) buckwheat flour
1/2 cup (100g) superfine sugar
1/2 cup warm milk
2 teaspoons baking powder
finely grated zest of 1/2 lemon
a pinch fine salt
1 teaspoon pistachio extract
1/2 stick unsalted butter (56g), melted and cooled
2 large eggs, lightly beaten
2 handfuls of roughly chopped and toasted walnuts and pistachios
Directions:
1. Preheat the oven to 400F (200C). Line a 12-cup standard muffin pan with muffin baking paper.
2. Place the flours, corn meal, sugar, baking powder, lemon zest and salt in a bowl and mix well. In another bowl, mix together the pistachio extract, melted butter, beaten eggs and 1/2 cup warm milk. Add the wet ingredients to the dry ingredients and stir to combine. Spoon the batter into the prepared pan, filling each cup to about 3/4 full.
3. Sprinkle the top of the muffins with the chopped nuts. Bake for 25-30 minutes or until a skewer inserted in the center of a muffin comes out clean.
