Muffins Malaya Bykovka

Ingredients for 9 servings:

• 200 g buckwheat, crushed or finely ground
• 50 g corn, ground
• 50 g hazelnuts, ground
• 50 g brown rice, ground
• 50 g amaranth, ground
• ¼ tsp coriander, ground
• ¾ bag(s) of baking powder
• 1 tsp salt
• 1 pinch(s) of cane sugar
• 400 ml mineral water, 350 – 450 ml carbonated
• Butter / unhydrogenated margarine for greasing

Instructions

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

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

Mix ground buckwheat with about 400 ml of carbonated mineral water, possibly adding another 50 ml. Line 1 baking tray with 12 muffin cups, grease 9 of them with butter/unhydrogenated margarine, and spread out the batter. Place in a cold oven and bake at around 140°C (fan oven) for about 35-45 minutes. Leave in the trays for about 5 minutes to firm up, then place a board over the top of each one and hold it in place. Turn the tray and board over, remove the tray and let the muffins cool on a wire rack. You just need to use the same amount of liquid as the weight of the grain, 1 to 1 or a little more (the buckwheat and corn are very dry at the moment, so you always need a little more). Variation: For the bread, use double the amount of ingredients, place in a 30 cm loaf pan lined with baking paper and bake for about 70-80 minutes. OR use dry yeast instead of baking powder, then please let the dough rise in the baking tin for a good 60 minutes at warm room temperature + brush the surface again with liquid before baking.