Muffin savory carrots and courgettes
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Muffin salted capers, mustard, pine nuts and lemon
ingredients
servings
12
Capers
1 spoon
buckwheat flour
130 grams
Eggs
2 unit
Yeast for bakery products
1 teaspoon
Mustard
1 spoon
Grated lemon peel
1 spoon
Natural sea salt
to taste
Sodium bicarbonate
1 pinch
Dried pine nuts
1 spoon
Extra virgin olive oil
50 grams
Bakery products from Italy
Muffin salted capers, mustard, pine nuts and lemon
Muffin salted capers, mustard, pine nuts and lemon
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This vegetarian recipe is quick and easy, suitable for an impromptu cocktail: capers and mustard damage flavor, refreshing lemon and pine nuts give a delicate crispy notes that never hurts.
preparation
step 1
Preheat the oven to 220 ° and bring to temperature.
step 2
Put in a bowl of buckwheat flour, baking powder, salt and a pinch of baking soda, lemon zest, pine nuts and stir thoroughly.
step 3
Rinse the capers thoroughly under running water and pat dry with a paper towel and chop coarsely, before adding them to the bowl with the flour.
step 4
In a separate container, lightly beat the eggs with the mustard and oil, up to obtain a homogeneous mixture.
step 5
Now add the liquid mixture to the bowl with flour and dry ingredients and mix the dough, trying to mix as little as possible (more mixed them up, fewer will be soft).
step 6
Grease the muffin cups and fill in with the mixture, bake and lowered the temperature of the oven to 180 degrees.
step 7
Bake for 12-15 minutes, pull the muffins out of the oven and let cool for 5 minutes before serving.
