Muffins Bykovo

Ingredients for 1 servings:

• Sourdough starter:
• 7 tbsp corn, ground
• ½ tsp cane sugar
• ¼ tsp yeast (dry yeast)
• Mineral water, carbonated
• 400 g corn, crushed or finely ground
• 100 g brown rice, crushed or finely ground
• 50 g almonds, crushed or finely ground
• 3 tbsp sunflower seeds, crushed or finely ground
• 150 g buckwheat, crushed or finely ground
• ½ tsp cumin and coriander, crushed or finely ground
• 2 tsp salt, approx.
• 700 ml mineral water, – 800 ml, carbonated
• possibly cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

gluten-free + egg-free

Preparation: Mix the mixed grains, sugar and yeast well in a 720 ml screw-top jar. Add enough carbonated mineral water to make a thick mush, then add 2 tbsp of water, stir, close the lid and let it rest overnight at warm room temperature in a (dark cupboard). In the morning it will have risen nicely and will have bubbles and will smell sour. Put this sourdough in a mixing bowl, rinse the jar with a little carbonated mineral water, add all the ingredients from the main dough, first add 700 ml of carbonated mineral water and mix well. If there isn’t enough liquid, then just add a little more carbonated mineral water. The dough should be mixed on medium speed for 3-5 minutes. Put the lid on the mixing bowl and let it rest at warm room temperature for a couple of hours, let it rise, you’ll see the dough rise a little. Or put it in the oven at 50°C with the light on and a little more. Stir the batter again and pour into two* greased muffin tins, let rise for another 60 minutes. Bake in a cold oven at approximately 140°C for approximately 35-45 minutes. You can see the results, or test with a needle. Leave in the tins for approximately 5-10 minutes. Place a board over the muffins, hold them in place, turn them over, remove the tins, and slide the muffins from the board onto a wire rack to cool. *Alteration: Add 1 tbsp of batter to each tin and sprinkle with grated cheese. Without cheese, approximately 18 muffins, with cheese, 24 muffins. My own recipe.