Bazman Poppy Seed Muffins

(1033 votes)
Total Time Icon
Total time: 40 min
Preparation Time Icon
Prep time: 10 min
Cooking Time Icon
Cook time: 30 min
Yield Icon
Enough for 1 person

🍓 Ingredients

1 Carrot grated
1 handful Leek TK chopped
1 Bell pepper red diced small
200 grams Kidney beans +
40 grams Ginger weighed small or grated
1 teaspoon Mustard seeds yellow +
100 grams Brown rice (medium grain) +
60 grams Buckwheat whole +
50 grams Poppy seeds grind all together
1 teaspoon Cumin +
5 grains Pepper +
1 bag Baking powder (tartar baking powder)
1 pinch Cane sugar
1 pinch Salt
3 tablespoons Soy sauce (tamari)
410 grams Mineral water about 460 ml carbonated
  Fat for the molds / muffin tray

🍽 Instructions

Mix all dry ingredients.

Add water with tamari to the flour mixture, mix, should be like a very thin batter, prefer a few drops more. Mix leeks to ginger, fold into batter. Pour into greased muffin cups, (tray ) 1 good tbsp.

Bake in the cold oven, at 160°C convection, 30 min, preheat at top + bottom heat to approx.

180°C approx. 16- 20 min bake.

They tear a little on the surface, sign of too little liquid, but does not detract from the taste. Very filling. In addition salad of the season, a beer or grape juice makes it also. Note: Grind poppy seeds all together = can also be sesame seeds or flax seeds or sunflower seeds. This saves me egg + additional fat + additional vegetable binder.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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