Muffins Andimeshk

Ingredients for 24 servings:

• 1 cup peanuts, lightly roasted + ground
• 1 cup ground chickpeas
• 1 cup lentils, ground, red
• 1 cup ground buckwheat
• 2 tsp mustard seeds, ground
• 6 grains of pepper, ground
• 3 tsp coriander, ground
• 1 tsp black cumin, ground
• 1 pinch(s) of sugar
• 250 g cheese, goat cheese, grated
• 1 tsp salt
• 500 g parsley root, finely grated
• 700 ml mineral water, up to 800 ml carbonated
• 3 tbsp frozen mixed herbs
• Fat, for 2 muffin trays

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free + cow’s milk-free

Mix everything well, from peanuts to salt. Add the goat cheese, parsley root, and frozen mixed herbs. Gradually add about 700 ml of water and mix well. Add another 100 ml of water if necessary. You’ll see that it should be like a sponge mixture. A little more liquid is better, as the muffins will rise better. Grease the muffin tins well with margarine, even if they’re coated, and add a large tablespoon of batter to each one. Place both trays in a cold oven at approximately 150°C (convection oven) for about 40-45 minutes. Preheat oven to approximately 180-190°C (top and bottom heat) and bake for about 30-40 minutes. Let them set in the tins for about 10 minutes, then place a board on top and turn them over. They won’t fully set until they’ve cooled down. Due to the vegetables, they have a slightly sweet flavor. My own recipe.