Muffins are not only sweet cakes and like cupcakes, but can also be healthy and filling. Here I share a recipe for two different varieties, with two flavors. Easy to make, at the same time easy to bring with you :)
Food muffins:
4 dl coarse spelt
½ cup oatmeal
2 ½ teaspoons baking powder
½ teaspoon salt
50 gr rapeseed oil
2 ½ cups water
1 egg
For 300 grams of batter, I used 20 grams of fresh spinach, 50 grams of shredded cabbage and carrot.
1-2 tablespoons tandoori paste.
For 300 grams of batter, I used 30 grams of bell pepper and 40 grams of broccoli in small pieces.
1-2 tablespoons coriander paste.
Procedure:
Mix everything with a spoon, fill into muffin tins and bake for 15 minutes at 220 degrees in the middle of the oven. Use different seeds or kernels to sprinkle on top as the finishing touch. Delicious in a packed lunch or lunch date with mango chutney. YUM! PS, you can eat two without a bad conscience :)
