John Myers
Breakfast: Spicy Muffins with Olives and Tomatoes
The perfect breakfast: spicy muffins with olives and tomatoes recipe with a picture and simple step-by-step instructions.
- 3 tbsp Linseed
- 4 tbsp Neutral oil for baking
- 0,5 Pc. Onion
- 1 Pc. Clove of garlic
- 100 g Wholemeal spelled flour
- 50 g Rye flour
- 50 g Buckwheat flour or more spelled flour
- 3 tsp Tartar baking powder
- 60 g Dried tomatoes in oil
- 30 g Black pitted olives
- 3 tsp Various dried herbs of your choice
- 100 ml Milk or vegetable milk
- 130 g Unsweetened applesauce
- 2 tsp Apple Cider Vinegar
- 1 tsp Food atron
- Some salt and pepper
- Cover the flaxseed with twice the amount of water and let it soak for at least 10 minutes. Only stir the dough briefly, otherwise it won’t become loose and fluffy.
- Finely chop the onion and garlic. Roughly chop the olives and sun-dried tomatoes. Mix flour types with baking powder. Mix vinegar and baking soda. Mix everything together with the liquid ingredients briefly. Fill the dough into prepared muffin molds and bake in the preheated oven on the middle rack at 160 degrees circulating air (or 180 degrees top / bottom heat) for about 25 – 35 minutes.
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