Cheese and pea muffins

Ingredients for 18 servings:

• 100 g leek, frozen
• 1 tbsp margarine (deli)
• 100 g peas, frozen
• 30 g sesame seeds (2 tbsp), unpeeled with
• 1 tsp mustard seeds
• 1 tsp coriander, whole
• ½ tsp cumin
• 6 peppercorns
• 1 tsp turmeric
• 1 cup(s) chickpeas (approx. 150 g)
• 1 cup(s) of corn kernels (approx. 150 g)
• 1 cup(s) buckwheat (approx. 150 g), whole
• 1 bag of baking powder (17 g, cream of tartar baking powder)
• 1 pinch(s) of cane sugar
• 2 tsp sea salt and seasoning salt
• 300 g quark (low-fat quark)
• 1 cup(s) mineral water, carbonated
• 2 cup(s) mineral water, carbonated
• 200 g cheese, coarsely grated Gouda 48%
• Fat, for the muffin trays

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

gluten-free / egg-free / own recipe

Sauté leeks in 1 tbsp deli margarine + add frozen peas, let cool slightly. Toast unhulled sesame seeds with mustard seeds + coriander seeds + cumin + turmeric + 6 peppercorns until fragrant + the sesame seeds pop. Cover, turn off + leave on the heat for 2-3 minutes. Let cool slightly, then grind together with chickpeas + corn kernels + buckwheat kernels. Add cream of tartar baking powder + whole cane sugar + sea salt + seasoning salt. Mix 300g low-fat quark with 1 tsp carbonated mineral water + add. Add 2 tsp carbonated mineral water, mix well, adding a little more if necessary, it should be like a batter, but a little more is better, as it rises better. Mix in coarsely grated Gouda 48% + leeks + leeks + peas. Place in greased or paper baking cups. Bake at 160°C (convection oven), without preheating, for 30 minutes. Bake at 180-190°C (without fan oven, with preheating) for about 15-20 minutes. Cool in the pan for about 10 minutes, then tip out. I like these things best warm; if you like, you can add butter. Serve with coffee or red wine.