Whole Wheat Muffins I

Ingredients for 12 servings:

• 1 cup(s) chickpeas, ground
• 1 cup(s) corn, ground
• 1 cup(s) amaranth, ground / NT rice
• 1 tsp cumin, ground
• 2 tsp coriander, ground
• 100 g almond(s) / nuts, ground
• 2 tbsp yeast flakes
• 1 tsp fenugreek, ground
• 2 tsp salt, seasoning salt
• 1 bag of baking powder (cream of tartar)
• ¼ tsp cane sugar
• 3 tbsp sunflower seeds, lightly roasted, 3 tbsp alfalfa, lightly roasted, ground
• 3 tbsp flax seeds, lightly roasted
• 3 tbsp sesame seeds, lightly roasted
• 3 cup(s) mineral water, carbonated, possibly 4 cups
• Fat, for the muffin tray / molds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / egg-free / dairy-free

Combine everything from chickpeas to sesame seeds, add water, and mix well. Pour into greased muffin tins and bake at approximately 160°C (convection oven), without preheating, for 30-40 minutes. Check with a needle. Allow to set in the tin for approximately 10-20 minutes, then carefully turn out onto a wire rack and let cool. This is my own recipe. The oilseeds can be added whole; because the batter contains a lot of liquid, they will be soft after baking. Enjoy.