The Connector
The Connector

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



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.