muffins, potatoes

Ingredients for 12 servings:

• 750 g potatoes
• 500 g carrot(s)
• 300 g chickpeas, ground
• 12 peppercorns, ground
• 2 red chili peppers, ground
• 1 ½ tbsp herb salt
• 1 tsp sugar
• 1 tsp baking powder
• Nutmeg, freshly grated
• Fat, for the muffin cups also for coated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

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

1 muffin tray (12 pcs): Peel and finely grate potatoes and carrots, place in a linen cloth, squeeze the excess water, reserve the liquid, and fill to about 250 ml. Grind the chickpeas, peppercorns, and chili peppers together, add the remaining dry ingredients, and mix. Combine the potatoes and carrots, then the dry ingredients. Mix everything well. Add the squeezed and refilled liquid, including the starch (squeezed out), to the mixture. Mix well and pour into the greased muffin cups. Bake in a cold oven at approximately 130°C (260°F) for about 40-50 minutes. Check with a needle. They are very filling. My own recipe.