Whole Wheat Muffins IV

Ingredients for 17 servings:

• 150 g chickpeas, ground, (1 cup)
• 150 g corn, ground, 1 cup)
• 150 g amaranth, ground, (1 cup)
• 100 g peanuts, blanched, ground, (or almonds, ground.)
• 1 tsp salt
• ¼ tsp sugar
• 250 g beet syrup (1 cup)
• 1 lemon(s), zest, juice, flesh
• 3 tbsp sunflower seeds, whole, roasted
• 3 tbsp sesame seeds, whole, roasted
• 3 tbsp flaxseeds, whole, roasted
• 1 ½ bags of baking powder
• 3 cup(s) mineral water, (or 4) carbonated
• Fat, for the molds

Instructions

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

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

Combine the dry ingredients, add the lemon and 3 cups of water, and mix well. Stir well. Add the sugar beet syrup. Mix for at least 3 minutes on medium speed, adding more water if necessary. Pour into the greased muffin cups. Bake at 150°C (convection oven), without preheating, for 30-40 minutes. Leave in the pan for about 10-20 minutes. Carefully turn out onto a wire rack and let cool. Wait until the muffins are completely cool, so they won’t stick to the knife. My own recipe.