Savory red wine muffins

Ingredients for 1 servings:

• 450 g turkey breast fillet(s)
• 2 tbsp tomato paste
• 250 g banana(s), very ripe, with many brown spots
• 3 tsp herbal salt
• 1 pinch(s) of sugar
• 350 g red wine, dry 14%
• 300 g brown rice, ground
• 200 g buckwheat, ground
• 1 bag of baking powder for 500 g flour
• 1 tsp paprika granules
• 20 black olives, pitted, finely chopped
• 2 tbsp capers
• salt and pepper
• marjoram
• margarine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gluten-free, egg-free and dairy-free, makes 18 muffins

Dice the turkey breast, puree finely in a tall bowl, and transfer to a mixing bowl. Mash the bananas with a fork, add to the mixture, and slowly rotate the dough hook. Add the herb salt, sugar, and red wine. Mix the brown rice, buckwheat, and baking powder with the paprika granules and gradually add to the mixing bowl. Stir in the chopped olives and capers, season with salt, pepper, and marjoram, and continue mixing for about 3 minutes on medium speed. Grease the muffin cups with margarine and fill with batter a tablespoon at a time. Place the baking tray in a cold oven, set the oven to 165°C (329°F), and bake the muffins for about 45 minutes (use a needle to check if they’re cooked through). Remove from the cups and enjoy hot, lukewarm, or cooled. My own recipe.