By Frances

This is for the ‘Cook Something Yummy With Honey’ competition for the inaugural National Honey Week 25 Nov – 2 December. I read about it on Alessandra Zecchini’s blog. This year’s hero honey is manuka – yummmmm.  I just made up this recipe with what I had in the pantry. I like to contrast the richness of chocolate flavour with the tartness of a fruit such as cranberry. Any fresh or dried berry would be equally delicious – raspberry is a favourite. I decided to make these gluten and sugar free so most people can eat them. You can easily make a vegan version by substituting the yoghurt and egg with a non-dairy milk and ground flax seed or psyllium husk or apple sauce, and add more oil. I always like to make mini muffins now as they are the perfect size for my toddler’s mouth.

PS, I won a runner-up prize for this recipe!

1 c buckwheat flour

1 c ground almonds

2 tsp baking powder

1 tsp baking soda

2 heaped Tbs cocoa

½ c cranberries

1 c yoghurt

¼ c oil

½ c honey, melted

1 tsp vanilla essence

1 egg

Preheat oven to 180C. Grease 2 x 12 mini muffins tins. Mix all dry ingredients in a bowl, then stir in wet ingredients. Spoon into muffin tins. Bake for 10-12 minutes until cooked through.