Dehia – Muffins

Ingredients for 12 servings:

• 100 g buckwheat, ground
• 100 g corn, ground
• 100 g brown rice (medium grain)
• 50 g poppy seeds, ground
• ½ tsp ground anise (can be omitted)
• 1 tsp coriander, ground
• ½ tsp salt
• 50 g cane sugar
• 1 bag of baking powder (cream of tartar baking powder, 17 g)
• 350 g mineral water, carbonated
• Fat, for the baking tray OR 12 muffin paper cases

Instructions

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

gluten-free / egg-free / dairy-free / nut-free – own recipe

First, mix the dry ingredients together, then add the water and stir. Grease 1 baking sheet (12 muffins), spread the batter evenly, and bake in a cold oven at 160°C (convection oven) for 30 minutes. Preheat oven to approximately 180°C (top and bottom heat) and bake for 14-18 minutes. Note: All ingredients are freshly ground. If using store-bought flour, use a vegetable binding agent as usual. Enjoy!