Muffeins Khoy

Ingredients for 24 servings:

• 300 g leek
• 2 tbsp margarine, Deli Reform
• 1 tsp mustard seeds
• 1 tbsp sunflower seeds
• 3 tsp sesame seeds, unhulled
• 2 tsp coriander, whole
• 1 tsp black cumin
• 6 peppercorns
• 1 cup(s) chickpeas
• 100 g lentils, red
• 1 cup(s) corn kernels
• 100 g buckwheat
• 1 bag of baking powder (cream of tartar)
• 1 tsp turmeric
• 2 tsp herbal salt
• 1 tsp salt
• 250 g quark (low-fat quark)
• 1 cup(s) mineral water, carbonated
• 2 cup(s) mineral water, carbonated, up to 3 cups
• 200 g cheese, coarsely grated Gouda 48%
• Fat, for the molds or paper cases

Instructions

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

gluten-free / own recipe

Chop the leeks, sauté them in health-food margarine, and let them cool. Toast the mustard seeds, sunflower seeds, unpeeled sesame seeds, coriander seeds, black cumin seeds, and 6 peppercorns in a dry pan, cover, and let them cool. Then mix everything together with the chickpeas, red lentils, corn kernels (not popcorn), and buckwheat. Add the cream of tartar, turmeric, herb salt, and salt. Mix the low-fat quark with 1 tsp. of carbonated mineral water, then mix the dry batter with 2-3 tsp. of carbonated mineral water (it should be like a sponge cake), then mix in the leeks and about 200g of coarsely grated Gouda cheese, and pour into 2 baking sheets (12 each) lined with paper baking cups. Bake at 160°C fan oven without preheating for approx. 30 minutes, then preheat at approx. 180°C without fan oven for approx. 18-20 minutes. PS: the quark makes the muffins juicier, you can also leave out the quark.