Light Muffins

Light Muffins


  • 1 egg
  • 1 egg white
  • 4 tablespoons spelt flour
  • 4 tablespoons rye flour
  • 4 tablespoons barley flour
  • 2 tablespoons olive oil
  • little sea salt
  • 200 ml mineral water
  • 1 baking powder
  • 1 teaspoon garlic powder
  • 100 g goat cheese
  • sesame for sprinkling


Whisk one egg and one egg white. Add little mineral water, but not the whole amount. Then add flours and oil. Stir and add more mineral water to get desired density (batter). Leave to rest 2 to 3 hours. Add garlic powder, baking powder and cheese. If necessary add more mineral water. Pour into mold for muffins, but don’t overfill them. Sprinkle with sesame and bake about half an hour on 220 degrees. Use toothpick to check are they baked. Leave to cool a bit, then put into some box and close. In the morning they will be soft and airy.

Light Muffins

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