Savory muffins

Ingredients for 12 servings:

• 1 small onion(s), cut into small pieces
• 1 chicory, cut into small pieces
• olive oil
• 2 cup(s) kidney beans, ground
• 1 cup(s) ground red lentils
• ¼ tsp ground cumin
• 1 cup(s) buckwheat, grind everything together
• 6 grains of pepper, grind
• 1 tsp mustard seeds, yellow, grind
• 1 bag/s baking powder, cream of tartar baking powder (17 g)
• 1 tsp salt, seasoning salt
• 200 g cheese (Gouda 48%), other, coarsely grated or shredded
• 500 ml mineral water, carbonated
• 1 cup(s) olive oil, or other
• Grease, for greasing the muffin trays a 12

Instructions

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

gluten-free, egg-free

Sauté the onion and chicory, then brown slightly. Let cool. Mix the dry ingredients and repeat with the wet ingredients. Mix everything together with the Gouda cheese and pour into well-greased muffin tins (also Teflon). 1 tbsp of batter. Tastes great warm; it’s a great replacement for my lunch. My own recipe.