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Snack, Breakfast: Savory Buckwheat Cheese Muffins

5 from 2 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 261 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 261kcalCarbohydrates: 43.9gProtein: 7.4gFat: 5.6g
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Written by John Myers

Professional Chef with 25 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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