Carrot muffins with feta and pumpkin seeds
carrots 150 g |
feta cheese 80 g |
oat flour 85 g |
cornstarch 10 g |
egg 1 egg |
egg white 1 egg |
skim kefir 95 ml |
butter 20 g |
olive oil 20 ml |
leavening agent 5 g |
raw pumpkin seeds 20 g |
flax seeds 15 g |
baking soda ½ tsp. |
salt ½ tsp. |
nutmeg to taste |
Italian herbs to taste |
Step 1
Combine the ground flax seeds with the oat flour, starch, leavening agent, salt, nutmeg, baking soda and Italian herbs.
Step 2
Separately mix the egg white, egg, kefir and olive oil.
Step 3
Combine both mixtures, add grated carrots and feta pieces. Stir!
Step 4
Grease the molds with butter. Fill them halfway with the batter. Sprinkle the muffins with pumpkin seeds and bake at 180 degrees for 25-30 minutes. Bon appetit!