Method

Pour boiling water over the buckwheat, then add the cider vinegar and stir.

Leave for 5 mins for the buckwheat to slightly swell and absorb the water.

Activate the yeast with some of the water

In a large bowl combine flour and salt.

In another bowl, stir the soaked buckwheat with the water and yeast, then add to the flour.

Pour over the warm melted butter and work evenly into the dough.

Scrape any dough from your fingers, cover and leave 10 mins.

Rub 5ml olive oil on work surface and knead dough for 10 secs, ending with a smooth round ball. Clean and dry the bowl, rub lightly with oil, place the dough in the bowl, then leave for a further 10 mins.

Knead the dough once more on oiled surface to a smooth round bowl.

Return to the bowl, cover and leave for 1 hr in a warm place.

Lightly flour work surface, then roll out into a rectangle 2cm thick.

Cut out discs from the dough, using a 9-10cm cutter, lay on dusted tray.

Continue until all dough used.

Cover and leave in a warm place 45 mins.

Heat a large frying pan with a close fitting lid.

Lightly flour the muffins and transfer muffins to pan 3/4 at a time.

Cover and cook approx 5 mins on each side.

Cool on a board.