Muffins XXXIII, poppy seeds

Ingredients for 12 servings:

• 300 g chickpeas, ground
• 100 g peanuts, blanched, ground
• 3 tbsp sugar
• 1 bag(s) of dry yeast, for 500 g flour
• 1 pinch of salt
• 350 ml carbonated mineral water
• 3 cl rum, 54%
• margarine
• 300 ml grape juice, red
• 3 cl rum, 54%
• 250 g poppy seeds, ground
• 50 g chickpeas, ground
• 1 carnation(s)
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

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

1 muffin tray = 12 pieces. Grind 300g chickpeas, add to a mixing bowl with 100g ground peanuts and toast briefly. This will form very small balls when cooled. This should be prepared the day before. You can use this to loosen the baked goods. Mix the sugar, salt and dried yeast well, add the water and rum and mix on medium heat for 5-7 minutes. In the meantime, grease the muffin cups completely with margarine. Put about 2 tablespoons of batter into each cup, place in the oven and let rest for about 20-30 minutes at around 50°C (light on and a little more). Add the poppy seeds, chickpeas and ground cloves to the rum-enriched grape juice. It then swells nicely, so I don’t have to boil it, and then add this mixture to the batter, tablespoon by tablespoon. Bake at approximately 140°C (convection oven) for approximately 30–40 minutes. Do a pinch test, but you’ll still be able to see the results. Leave in the pans for approximately 5 minutes, place a board over the top, turn over, remove the pan, and let cool on a wire rack. My own recipe.