John Myers
Ingredients for 15 servings:
- 200 g buckwheat, finely ground to semolina
- 150 g corn, finely ground to semolina
- ½ bag(s) of baking powder
- 1 pinch of salt
- 2 lemon(s), zest, juice and flesh
- 400 ml mineral water, carbonated
- 190 g maple syrup, 200 to 220 g
- Fat, for 2 muffin trays (15 pcs)
- 12 cherries, frozen or more
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free, dairy-free, vegan
Grind 15 60-80g pieces of buckwheat and corn (NOT flour-fine), place in a mixing bowl, add the baking powder, salt and all of the lemon juice, mix well, then add the water; it will be nice and thin, only now slowly add the maple syrup, seasoning in between until it reaches just the right sweetness. As I only ground the grain semolina-fine this time, it doesn’t absorb as much liquid as if it were flour-fine, so I made 15 muffins instead of 12. Grease or line muffin tins, spread the batter with a ladle, and add one or more frozen cherries to each one. Place in a cold oven at around 130°C fan-assisted oven for 40-50 minutes, use a needle tester. Allow to cool slightly in the tins, place a sandwich board on top, turn the whole thing over, and lift the tins up. The lemon comes through well, and the maple syrup in the background adds a wonderful flavor. My own recipe
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