Paprika muffins

Ingredients for 12 servings:

• 1 cup(s) chickpeas, ground
• 1 cup(s) corn, ground
• 1 cup(s) ground red lentils
• 1 tsp mustard seeds, yellow, ground
• 5 grains of pepper, ground
• 1 tsp salt, or rather 2 tsp seasoning salt
• 1 pinch(s) of cane sugar
• 1 bag of baking powder (17 g, cream of tartar baking powder
• 3 cup(s) mineral water, carbonated
• Fat, for 1 muffin tray
• 1 large onion(s), finely chopped
• 1 tbsp olive oil, up to 2 tbsp, lightly sauté
• 1 large red bell pepper(s), finely chopped

Instructions

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

gluten-free / dairy-free / egg-free / soy-free / nut-free

Mix the dry ingredients, onion, and raw bell pepper thoroughly, then stir in the water and pour into the greased muffin cups. Bake for 30-35 minutes at 160°C fan oven without preheating. Let it set in the pan for about 10 minutes, then carefully slide it onto a wire rack and cool. Or, after about 20 minutes, carefully slice it crosswise or lengthwise with a serrated knife and drizzle with butter on the still-warm muffins (if you’re allowed to). Enjoy!