Savory muffins

Ingredients for 12 servings:

• 200 g flour
• 25 g oat flakes
• 125 ml broth
• 2 eggs
• 45 ml oil
• 2 potatoes (approx. 200g)
• 2 carrots (approx. 100g)
• ½ onion(s) (approx. 40g)
• 1 ½ tsp baking powder
• salt and pepper
• Paprika powder, to taste
• nutmeg
• Caraway seeds
• oregano

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with carrots and potatoes

In a bowl, mix together the oil, eggs, and broth. Season with salt, pepper, paprika, oregano, nutmeg, and caraway, depending on how hearty and salty or spicy you like your food. (Everyone seasons differently, so I don’t give exact instructions. I add 3g of salt and 1/4 teaspoon of paprika and pepper.) Peel the carrots, onion, and potatoes and coarsely grate them into a bowl. Halve the onion and dice very finely. Add to the bowl. Add the flour, oats, baking powder, and baking soda and mix briefly. Add everything to the wet ingredients. Stir only until the solid ingredients are well combined with the liquid ingredients. The batter should be thick and almost stand on a tablespoon—under no circumstances should it be too runny. (If you like you can also add cheese and diced sausage for a heartier flavor.) Grease around 12 muffin cases (or paper cases) well and add a generously heaped tablespoon of batter to each one. (The cases should be filled just below the rim.) Place the muffin tray or cases in the preheated oven and bake at 165°C (convection oven) for approx. 20-25 minutes. Please be careful, as every oven heats differently the baking time can vary. Simply do a skewer test after 20 minutes. If only a little batter sticks to the skewer, the muffins are done. These muffins are super delicious and something different to the usual sweet muffins. You can vary the ingredients.