Yelowgir muffins

Ingredients for 1 servings:

• 1 handful of leeks, sliced
• 1 tbsp margarine
• 1 cup corn kernels, 160 g, ground
• 1 cup red lentils, 160 g, ground
• 100 g buckwheat, ground
• ½ tsp cumin, ground
• 1 tsp mustard seeds, ground, yellow
• 1 tsp coriander, ground
• 6 peppercorns, ground
• 1 tsp, heaped herbal salt
• 1 tsp salt
• 1 bag of baking powder
• 180 g low-fat curd cheese
• 3 cup(s) mineral water, carbonated
• 200 g cheese, Gouda or medium-aged, grated
• Fat, for the muffin tins

Instructions

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

gluten-free, egg-free – enough for 12 pieces

For 1 tray with 12 muffin cups, sauté the leeks with 1 tbsp of margarine. Mix the low-fat quark with 3 cups of carbonated mineral water. Combine the dry ingredients, then add the leeks and the water-quark mixture, and finally the grated cheese. Mix everything well for 5 minutes on medium speed. In the meantime, grease the 12 muffin cups well. Spread the batter evenly in the muffin tin, place in a cold oven, and bake at approximately 160°C for approximately 30 minutes. Leave in the tins for about 10 minutes to allow them to firm up. Carefully slide the batter onto a wire rack and cool. My own recipe.