Vegetable muffins

Ingredients for 12 servings:

• 100 g corn, frozen
• 100 g bell pepper, cut into strips, frozen
• little water
• 1 garlic clove(s), sliced
• 20 g onion(s), diced
• 100 g corn, ground
• 100 g buckwheat, ground
• 150 g lentils, red, ground
• ½ tsp cumin, ground
• 5 peppercorns, ground
• 2 tsp herbal salt
• 1 pinch(s) of sugar
• ½ bag(s) of baking powder
• 400 ml mineral water, carbonated
• Fat, for 1 muffin tray
• 12 pieces sour cherries, frozen

Instructions

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

gluten-free, egg-free, dairy-free, vegan

Thaw or sauté 12 80-100g strips of frozen corn and frozen bell pepper strips in a very small amount of water. Place in a mixing bowl along with the onion and garlic, then add the ground corn, ground buckwheat, ground red lentils, ground cumin, ground peppercorns, sugar, herb salt and baking powder and mix everything well. Only then add the carbonated water and mix. It should be like a sponge cake mixture, a little more is better as it rises better. Grease or line the muffin tins well, spread the batter with a ladle, and place 1 cherry in or on top of the batter. Place in a cold oven and bake at around 130°C (fan oven) for around 40-50 minutes, this also depends on the amount of liquid in the batter; use a needle to test the amount. Leave in the pans for about 10–20 minutes, place a sandwich board on top, turn the whole thing over, and remove the baking sheet. My own recipe.