Muffins XXXIV

Ingredients for 24 servings:

• 2 onions, small
• 1 tbsp oil
• 320 g kidney beans, ground (2 cups)
• 160 g ground chickpeas (1 cup)
• 160 g ground red lentils (1 cup)
• 160 g buckwheat, ground (1 cup)
• 2 tsp mustard seeds, yellow, ground
• 1 tsp black cumin, ground
• 1 tsp cumin, ground
• 10 peppercorns, ground
• 3 tsp seasoning salt
• 2 bags of cream of tartar baking powder or other
• 2 tsp salt
• 4 banana(s), leopard species
• 3 cup(s) mineral water, up to 4, carbonated
• Fat, for the muffin tins

Instructions

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

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

Mash bananas with a food processor whisk, add 3-4 cups of carbonated mineral water, and finely chop the onion. Fry in oil and let cool slightly. Mix the dry ingredients and slowly add the remaining 4 cups of water. You’ll see that it should be like a batter, but a little more is better, as it rises better. Stir on high for 4-5 minutes. Fill each greased muffin tin with 1 tbsp of the mixture, or half full. Place both trays in the oven at 160°C (320°F) for about 30 minutes. Cool slightly in the tin and let cool completely on a wire rack. My own recipe.