Seasonal Recipes

Overnight Upside Down Breakfast Muffins by Grown & Gathered

Batter:
250ml (1 cup) natural yoghurt
60ml (1/4 cup) orange juice (juice of approx. 1 small orange)
90g (3/4 cup) buckwheat flour
140g (1 cup) brown rice flour
60 g (1/2 cup) flax meal (we simply put flax into our high-powered blender and blend on high to freshly mill)
40g butter, melted
50g honey
1 sprig rosemary, leaves stripped from stem
1 teaspoon vanilla essence
3 eggs, whisked
1 teaspoon baking soda
pinch salt
60ml (1/4 cup) olive oil

Base: 
40g unrefined sugar (we use rapadura sugar)
5 sticks (approx. 400g) rhubarb cut into 2-3cm pieces
juice of 1 large orange

METHOD

Day 1:
Mix together yoghurt, orange juice, buckwheat flour, brown rice flour and flax meal. It should make a thick dough-like paste.

Cover and leave at room temperature to sour for 12-24 hours.

Day 2:
Preheat the oven to 180 degrees and grease muffin tray.

Distribute evenly across muffin tray: sugar, rhubarb pieces and orange juice (there should be enough juice to wet the sugar). Don’t panic if it looks like lots of rhubarb, they will collapse while cooking, so go for it!

Now make the cake mixture. Add remaining ingredients and gently whisk until combined - don’t over stir.

Pour the batter into each muffin tin. Bake for 15 minutes. They are ready when they are golden brown and a skewer comes out clean.

Flip out and allow to cool on a rack.

A NOTE ON WEIGHTS

Because we mill all of our flours fresh, there can be discrepancies between grams and cups. Please use grams where you can!