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

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.

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