Buckwheat muffin with kale and mushrooms
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Buckwheat muffin with kale and mushrooms - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 150 g porcini mushrooms, chopped
- 100 g kale, chopped
- 1 clove garlic, finely chopped
- 1 tbsp fresh thyme
- 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water
- 150 g buckwheat flour
- 50 grams of oatmeal
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 100 ml olive oil
- 150 ml. almond milk
- 1 tbsp. apple cider vinegar
- Pumpkin seeds for decoration
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Recipes with similar ingredients: buckwheat flour, rolled oats, porcini mushrooms, kale, flax-seed, thyme, oregano, almond milk, apple cider vinegar, pumpkin seed
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a 12-cup muffin pan with 10 baking cups. You can also use 10cm squares cut from parchment paper.
Heat a little olive oil in a saucepan, add chopped mushrooms, garlic, and thyme, and simmer for about 5 minutes until the mushrooms' water has evaporated. Stir in the shredded cabbage and simmer for about 2 more minutes. Remove from heat and let cool. In a small bowl, combine 2 tablespoons of flaxseed with 6 cups of water and set aside. In a large bowl, combine the buckwheat flour, oats, baking powder, baking soda, sea salt, and oregano. Set aside. - In a small bowl, combine the olive oil, almond milk, and apple cider vinegar. Add this mixture to the flaxseed mixture and stir until completely combined. You should have a fairly thick dough consistency. Finally, fold in the mushrooms and kale.
Divide the batter among the prepared pans and sprinkle with pumpkin seeds. Bake for about 35 minutes, or until a toothpick comes out clean. Remove from the oven once the cupcakes are done and let cool for 10 minutes before unmolding.
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