Although our seaside location keeps us in a warm bubble for most of the year, today even Bridport is cloaked in snow and the thermometer registered a lip tingling minus seven when we woke!
8oz (220g) ground almonds (or flaked almonds ground in a food processor)
2 large ripe bananas
4 oz (110g) butter
4 large free range eggs
½ cup (125ml) honey
4 oz (110g) brown rice flour
4 oz (110g) buckwheat flour
1 tsp xanthan gum
1 tsp bicarbonate of soda
6 tsp cider vinegar (or similar)
2 tbs milk or yogurt
Flaked almonds (optional)
Fill a muffin tray with cases and set the oven to 170C.
In a food processor combine, butter, honey and bicarb and process until smooth.
Add banana, eggs and avocado and process until smoothish.
Add vinegar, flours, xanthan gum, ground almonds, milk/yogurt and vinegar and pulse until combined, scraping down in between bursts. The mix should have a soft dropping consistency - if it's too stiff, add a little more milk.
Scrape into muffin cases, sprinkle with a few flaked almonds and bake for 20-24 minutes until golden, risen and springy to touch. Putting a tray of water in the bottom of the oven gives an even better rise.