Sauerkraut muffins

Ingredients for 12 servings:

• 200 g buckwheat, ground
• 160 g ground corn
• 1 tsp salt
• 20 grains of pepper, ground, approx.
• 1 bag of baking powder
• 1 tsp sugar
• 450 g mineral water, 450 to 550 g, carbonated
• ½ onion(s), red, finely chopped
• 250 g sauerkraut, finely chopped
• Fat, for the muffin cups

Instructions

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

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

Combine the dry ingredients and mix with about half of the carbonated mineral water. Add the finely chopped sauerkraut and onion, after squeezing out a little of the juice, to the batter and mix well. Slowly add the remaining water. It should be like a sponge cake; if you add a little more, it will rise better. Pour the batter into the greased muffin cups. Place in a cold oven and bake at approximately 140°C (convection oven) for about 35-45 minutes. Do a needle test, but it usually looks that way. My own recipe.