Baked pollock fillet muffins

Ingredients for 12 servings:

• 150 g buckwheat, ground
• 150 g chickpeas, ground
• 5 peppercorns, ground
• 1 tsp coriander, ground
• 1 tsp sugar and salt
• 1 tsp dry yeast
• 300 ml mineral water, carbonated
• 2 cl rum, 54%
• Grease for the troughs
• 200 g fish fillet(s) (pollock fillet)
• ½ lemon(s), juice
• 50 g coconut, grated
• 1 tsp herbal salt
• 1 tsp turmeric
• 1 pinch(s) of sugar
• 12 cherries, frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free, egg-free, dairy-free

Grease 1 muffin tin. Drizzle the pollock with lemon. Mix together all the dry ingredients for the batter, add the carbonated mineral water and rum, and mix for a good 2 minutes. Place 1 tbsp of batter into each greased muffin tin. Cut the pollock fillet into small pieces, so that there are about 3 pieces per tin. Mix the coconut, salt, turmeric, and sugar. Roll the pollock pieces in the batter and place on the batter. Sprinkle a little with the dry mix. Add the remaining batter (just under 1 tbsp) and smooth it out with a wet teaspoon, i.e., towards the edges. Now spread the remaining coconut mixture on top. Place a frozen cherry on each one, pressing it a little into the batter if desired. Let it rise in the oven at around 40°C for about 35-40 minutes with the light on, and then let it rise a little longer. Then increase the temperature to 130°C (fan oven) and bake for about 30-45 minutes, using a pin. My own recipe