Description
Cupcake with mushrooms, cheese, herbs and seeds - another option is the unsweetened baking. Can be eaten with salads, as an aperitif, for tea, as well as very convenient to take with you on the go!
Ingredients
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Flour
150 g
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Rye flour
50 g
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Chicken egg
3 piece
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Milk
125 ml
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Olive oil
100 ml
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Leavening agent
1 pack
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Cheese
100 g
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Mushrooms
300 g
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Onion
1 piece
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Garlic
2 tooth
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Parsley
-
Salt
-
Cumin
2 tsp
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Sunflower seeds
1 Tbsp
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Dry white wine
100 g
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Sugar
1 tsp
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Black pepper
Cooking
Wash and peel onion, garlic and mushrooms; chop the onion half-rings, garlic finely, mushrooms coarsely into 2-3 pieces. Fry the onion and mushrooms with olive oil 5-10 min.
Add salt, pepper; add the wine and cook until wine has evaporated; add garlic, all peremeshaem and remove from heat.
In a bowl, mix the flour, sugar, baking powder and seeds,
add the cumin and again all peremeshaem.
Using a grater shred the cheese; whisk eggs with milk, greens grind.
To the flour add the whipped with milk eggs, olive oil and mix well; add the herbs, cheese and mushrooms, mix and spread in a greased form for cupcakes.
Bake in a preheated oven at 180°C for about 45 minutes. Before remove from the mold, the cake should be slightly cool. Bon appetit!
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