John Myers
Ingredients for 12 servings:
- 50 g amaranth, ground
- 100 g brown rice, ground
- 150 g buckwheat, ground
- ½ tsp paprika granules
- 1 bag of baking powder
- 1 tsp cane sugar
- 1 tsp salt
- 250 g quark
- 200 g cheese, Limburger 40%
- 250 ml mineral water, carbonated
- Butter, for greasing the muffin tray (12 cavities)
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
gluten-free + egg-free + own recipe
Mix the amaranth, rice, buckwheat, paprika granules, salt, baking powder, and sugar thoroughly. Add the quark, the cheese cut into pieces, and the water, and mix everything together to form a smooth batter. Drop the batter, tablespoonfuls at a time, into the greased muffin tins. Place in a cold oven and bake at approximately 150°C (convection oven) for approximately 40-45 minutes. Do a needle test and leave in the tins for about 10 minutes to firm up. Place a chopping board on top and turn everything over. This prevents the muffins from falling out. Otherwise, they can easily fall apart, as they only set properly once they’ve cooled.
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