Description
These muffins from green buckwheat and potatoes with cheese and herbs can be used as a snack or to serve for Breakfast. Stamina and energy before lunch will be provided! Try it ;)
Ingredients
-
Chicken egg
2 piece
-
Leavening agent
0.5 tsp
-
Parsley
2 Tbsp
-
Cheese
50 g
-
Garlic
2 tooth
-
Basil
0.5 tsp
-
Black pepper
-
Vegetable oil
2 Tbsp
-
Salt
1 tsp
-
Potatoes
1 piece
-
Buckwheat
60 g
-
Flour
3 Tbsp
Cooking
Pour green buckwheat for 20 minutes with cold water.
Then thoroughly rinse.
Put into a saucepan, pour 100 ml of water, bring to a boil, remove from heat and let stand 20 minutes. ***If you want to speak faster to make muffins for Breakfast, then cook the buckwheat in the evening.***
Peel the potatoes and grate on a coarse grater, lightly wring out excess moisture, add the buckwheat and mix.
Add the eggs, vegetable oil, salt, pepper and Basil,
Then grated cheese,
Flour with baking powder,
Parsley
And chopped garlic. Mix well.
Put the mass into molds for muffins, filling the cups to the edge.
Bake at 180*C for about 35-40 minutes.
Serve warm.
Bon appetit!
And here is the breakdown :)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.