Sweet potato, pancetta and sun-dried tomato buckwheat muffins (dairy and gluten free)

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Can be made with these products:


Makes 12

Muffin tin required

  • 100g smoked pancetta or streaky bacon (finely chopped and fried in a teaspoon of the oil)
  • 280g sweet potato (baked in its skin)
  • 200g buckwheat flour (can be replaced with other flours if gluten free not required)
  • 2 teaspoons of baking powder (gluten free)
  • pinch of salt
  • 1 teaspoon of paprika
  • 2 large eggs
  • 70ml rapeseed oil (olive oil or sunflower oil suitable replacements)
  • 200ml almond milk (roasted unsweetened) + 1 tablespoon of cider vinegar
  • 80g sundried tomatoes (drained and chopped)
  • mixed seeds


Preheat the oven to 180 degrees. Cut out 12 squares of non stick brown baking paper to line your muffin tin holes with.

Chop the pancetta or bacon into a frying pan with a teaspoon of the oil - fry until it starts to go crispy. Put to one side to cool a little.

Put the almond milk and cider vinegar into a jug and leave for about five minutes.

Put all of the dry ingredients into the mixer bowl, stir with the creamer tool to combine.

Measure or weigh the oil and add to the dry ingredients. Add the almond milk and the eggs and use the creamer blender on the lowest speed to mix everything together.

Drain and chop the sundried tomatoes and put about a quarter of them to one side. Use the folding mechanism or the lowest speed to add the remaining tomatoes to the mixture with ¾ of the pancetta or bacon (keep a little to one side to sprinkle on top.

Scrunch up the squares of baking paper and press into the muffin tin holes – it is easier to press a piece in to the tin and spoon the mixture in straight away with a spoon.

Sprinkle the tops with the remaining sundried tomatoes, pancetta and roughly one teaspoon of mixed seeds.

Place in the middle of the preheated oven and bake for about 15-20 mins or until golden and springy to the touch.

Best enjoyed warm.

Or, bake ahead, then warm in the oven for twenty minutes at 120 degrees before serving.



Miranda Gore Browne

Recipe by Miranda Gore Browne:

Miranda Gore Browne


Cookery, Baking & Home-making classes


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