John Myers
Snack, Breakfast: Savory Buckwheat Cheese Muffins
The perfect snack, breakfast: savory buckwheat cheese muffins recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Apple
- 75 g Cheese
- 2 Pc. Eggs
- 150 g Buckwheat flour
- 4 tbsp Arrowroot starch
- 1 tsp Salt
- 4 tbsp Lemon juice
- 1 tbsp Herbs
- 1 pinch Black pepper
- The specified amount makes approx. 8-10 muffins. Peel onions and cut them into fine pieces. Peel the apple and cut into pieces approx. 2 cm in size. Dice the cheese into small cubes or grate coarsely.
- Mix eggs, 3 tbsp water, baking soda, buckwheat flour, lemon juice, pepper, salt, arrowroot starch, herbs well in a bowl, then fold in onion, apple and cheese cubes.
- Fill the dough into muffin molds and bake in the preheated oven on the middle rack at 180 degrees fan-assisted for about 25 minutes.
- The muffins taste good warm and cold. You can use hard cheese, Parmesan, Emmental, Gouda, Feta etc … Always tastes different. As for the herbs, you can use basil, thyme, oregano, rosemary, sage, etc. Pears also go well with apples. The muffins also go well with a soup as a starter.
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