2 cups sorghum flour
1 tsp salt
1 tsp baking soda
2 cups buttermilk
Preheat oven to 220 C.
Place oiled muffin tin in oven for five minutes before baking.
Stir together flour, salt and milk in a saucepan.
Cook over low heat, stirring frequently, for 5 - 10 minutes, or until stiff.
Remove from heat and cool to lukewarm.
Beat eggs and stir into cooled mixture; sprinkle baking soda over and fold in.
Pour sorghum mixture into pan, return to oven and bake for 20 - 25 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Bake muffins for 10 - 15 minutes.