I have a few sources of inspiration, being a graphic designer, you learn to appreciate and "collect" images, objects, songs, blogs, people, you name it. I bet pretty much every graphic designer out there has a huge stack of assorted printed pages, a reader that takes them at least a couple of hours a day to go through and a list of artists and creative people that inspires and influences their work.
To me, is not different when it comes to food, from a fluorescent restaurant in Chinatown, to a glamorous one in Soho, from a beautiful menu with perfectly kerned typography to a cheap flyer on the letter box and from a Michelin-starred chef that is also down to earth to the home cook that makes you feel nourished with every spoonful, I like to appreciate food in all the forms it comes.
Here is what you need to make 18 muffins:
- 80g / 1/2 cup buckwheat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 4 eggs
- 1 banana, mashed
- 170g / 1/2 cup honey
- 1 pink lady apple, peeled and diced
- 65g / 1/2 cup sliced almonds
Preheat the oven to 170°C / 350°F. Line a muffin tin with paper cases and set aside. In a medium size bowl, whisk together the buckwheat flour, baking powder, cinnamon and salt. In a separate bowl, mix the eggs, mashed banana and honey. Add the wet ingredients mixture to the flour mixture and fold in the diced apple and almonds.
Using an ice cream scoop or a spoon, fill the paper cases to 3/4 full. Bake for 25 to 30 minutes or until golden brown and cooked through.
Store the cool muffins in an airtight container for a couple of days or freeze them for up to 3 weeks. These muffins are perfect for breakfast.