Mustard muffins

Ingredients for 12 servings:

• 50 g sesame, roasted + ground
• 100 g corn, ground
• 100 g buckwheat, ground
• 100 g brown rice (medium grain), ground
• 7 peppercorns, ground
• 1 tsp coriander, ground
• 1 tsp mustard seeds, yellow, ground
• 1 tsp turmeric (for the color)
• 1 tsp salt, optional (to taste)
• ½ tsp cane sugar
• 1 bag(s) of baking powder (cream of tartar)
• 350 g mineral water, carbonated, optionalmore
• 100 g bell pepper, frozen, cut into strips
• Grease for the molds or paper cases

Instructions

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

gluten-free / egg-free / dairy-free / nut-free – own recipe

Roast the sesame seeds, thaw the bell pepper strips, and weigh them (finely dice). Mix the dry ingredients, then stir in the water, and finally fold in the bell pepper. Grease the muffin tin well, or line it with paper baking cups. Spread the batter. Bake in a cold oven at 160°C for 30 minutes. Preheat to 180°C with top and bottom heat and bake for 14-18 minutes. Note: All ingredients are freshly ground; if you’re using store-bought flour, you should use a vegetable binding agent as usual. Good luck.