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Shoshtar muffins

updated

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Ingredients for 16 servings:

  • 1 handful of leeks, very finely chopped
  • 1 tbsp margarine
  • 2 cup(s) kidney beans, ground (approx. 160 g)
  • 100 g peanuts, blanched, ground
  • 1 cup lentils, red, ground 160 g approx.
  • 100 g buckwheat, ground
  • 1 tsp, heaped salt
  • 1 pinch(s) of sugar
  • 2 bags of baking powder
  • 600 ml mineral water, carbonated, up to 700 ml
  • Fat, for the muffin trays 1 to 12 pcs.

Instructions

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

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

Mix the dry ingredients together, briefly roast the leek in margarine, and add the water; it should form a smooth batter. Grease muffin tins well; 2 tablespoons of batter per hole is sufficient, or no more than three-quarters full. Place both trays together in the oven for about 30 minutes at 150°C (convection oven), without preheating. That’s always enough for me. Adapted from: http://www.chefkoch.de/rezepte/237011096468117/Schoko-Muffins.html

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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