Buckwheat muffins with bacon and cocoa
Buckwheat muffins with bacon and cocoa — for those who like meat more than desserts.
Dromov has prepared a recipe for buckwheat flour muffins with bacon especially for Domansky and all those who would not trade meat for even the most delicious dessert. Such baked goods can be eaten at any time of day: they are hearty, nutritious and go well with ayran or kefir.
Ingredients
| buckwheat flour 120 g |
| bacon 150 g |
| basil 12 leaves |
| cocoa 1 tbsp. |
| milk 50 g |
| eggs 2 pcs |
| leavening agent 1 tsp. |
| sugar 120 g |
| salt a pinch |
Instructions
Step 1
Fry the chopped bacon in a dry pan, then transfer it to a bowl and let it cool.
Step 2
Separate the egg whites from the yolks. Combine the yolks with the sugar and beat with a mixer until fluffy. Add the cocoa, milk, fried bacon and chopped basil leaves to the mixture and mix.
Step 3
Then add the flour, baking powder, salt and mix again.
Step 4
Whisk the whites to stiff peaks and use a spatula to gradually incorporate them into the batter.
Step 5
Place paper rosettes in the baking dishes and fill them halfway with batter.
Step 6
Bake the muffins at 180 degrees for 30 minutes.
