Serves 6:
- 150g of organic wholemeal flour
- 25g of potato starch
- 8g of powdered yeast for cakes
- 1 pinch of salt
- 70g of wildflower honey
- 1 egg
- Milk as required
- 3 teaspoons of pollen
Method
Mix the flours, salt and yeast in a bowl. Add the egg, milk and honey and work together with a flat whisk. Add the pollen and continue whisking until you have a smooth, lump-free mixture. Place a tablespoonful of the thick batter in each muffin case and top with a pinch of pollen. Bake in a conventional oven (not fan-assisted) at 170°C for around twenty minutes. Remove from the oven and leave to cool. Enjoy as a snack or at breakfast time.
