Muffins K, spicy

Ingredients for 12 servings:

• Sourdough:
• 150 g chickpeas, ground
• 1 pinch(s) of sugar and yeast
• Mineral water, carbonated
• 350 g chickpeas, ground
• 2 tsp salt
• 1 tsp curry without salt
• 2 tbsp turmeric
• 2 tsp mustard seeds, ground
• 1 tsp cumin, ground
• 300 ml mineral water, 300 – 450 ml carbonated
• Fat, for muffin tins

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

gluten-free, egg-free, dairy-free, vegan

12 pieces = 1 muffin tray For the sourdough, put the ingredients in a 720 ml screw-top jar, mix well, add water until a thick mush forms, close the lid, leave to stand overnight at warm room temperature in the dark, or put in the oven at 30-40°C (light on and a little longer, takes about 3-4 hours, if you need to do it faster, increase the sugar and yeast quantity a LITTLE BIT). Put the finished sourdough in a mixing bowl, rinse out the jar, use it with the dough, add about 300 ml carbonated mineral water, combine the two, mix all the dry ingredients and let it trickle in, stir, add more water if necessary, it should be like a sponge cake, preferably a little more, it rises better. If you toast all the spices in a dry pan beforehand, they develop their aroma even more. Divide the batter into the greased and lined muffin cups, let it rest/rise at room temperature for a few hours, or return it to the preheated oven at 40°C for 2-5 hours. You’ll notice it will rise about 1/3, depending on the liquid content. Bake in a cold oven at approximately 140°C for about 35-45 minutes. My own recipe.