Adapted by Grown in Totnes from “More Muffin Magic” by Diana Linfoot, 1992.

Cooking time:  200°C for 25-30 minutes

Dietary: Wheat Free

Ingredients (for 12 muffins):

Wet mix:       2 eggs

                        175g / 6oz goat log (cut in small pieces)

                        ½ cup diced and fired onion

                        1 tablespoon chopped chives and mint


Milk or yoghurt, as needed

Dry mix:       200g / 8oz pea flour

                        3 teaspoons baking powder


Method:          Preheat the oven and grease the muffin tins. Mix the wet ingredients together in a bowl, except the milk. Lightly mix in the dry ingredients, however don’t over mix as otherwise the finished muffins won’t be as light in texture. Add a little milk if required until you achieve a firm consistency. Transfer into the muffin tins and bake until risen and springy to the touch, approximately 25-30 minutes.