Buckwheat, raspberry and white chocolate muffins

So I may have been singing the praises of the mini varieties of late, but sometimes a maxi is also a good thing. Or even just a regular-y. These muffins were intended to pay homage to the coffee shop muffin that is the size of your head, and draws you in long after you are high on sugar and full to the brim. Ok so maybe these aren't as big. But sometimes less is more. And now that I have gone full circle with my muffin size preference, (enthralling) I will give you the recipe. 




1/2 cup buckwheat flour
1/2 cup rice flour
1/2 cup almond meal
1 small ripe banana, mashed
1/2 cup milk of your choice (I used regular)
1/2 cup yoghurt
3 tablespoons natural sweetener (coconut nectar, maple syrup)
1 teaspoon baking soda
2 teaspoons apple cider vinegar
1 egg
1/2 teaspoon rosewater (not necessary if you don't have it on hand but I loooooove it)
70g white chocolate (you could use Loving Earth caramel chocolate for a less sugary alternative)
3/4 cup rasberries, frozen or fresh if you are one of the elite and can afford such luxuries - reserve 1/4 cup for the end



1. Preheat the oven to 180 degrees Celsisus.

2. In a large mixing bowl, add the flours and give them a swish around.

3. Into the flour mix, add errythang else bar the baking powder, apple cider vinegar and 1/4 cup raspberries.

4. NOW I give you permission to add the baking powder, and tip the apple cider vinegar on top. I do this for everything I need to rise, it may very well be a placebo effect; and if it is, I am happy to remain a pleb, because I swear it helps non glutinous things rise a lil bit. Don't quote me though. 

5. Grease 9 regular sized muffin tins (I use spray olive oil) and/or line them with baking paper to make them look rustic and chic. Fill them up as far as you can/fancy, as they don't rise a crazy huge unbelievable amount. They just round out nicely, like I do after Christmas. 

6. Swirl in the remaining raspberries on the top of each muffin. They look extra lovely when the frozen ones have melted a bit, and dabble the pale muffin mix with a beautiful pink. Descriptive language doesn't come easy for me.

7. Put them in the oven for around 25-30 minutes. They will be firm on the top and slightly browned when they are ready to roll. Eating them warm with a little bit of butter if you are feeling indulgent, is so so good. The white chocolate chunks are all oozy! Two terms that should always be used together.