Buckwheat Muffins

Source: https://www.meranermuehle.it/rcp_recipe/buckwheat-muffins

Baking/cooking time

15-20 Minutes

Difficulty

easy

Ingredients

makes about 10-15 muffins

Portions

8		eggs
300	g	butter, softened
300	g	sugar
20	g	baking powder
	q.s.	a little lemon juice
250	g	ground hazelnuts
330	g	Regiokorn® organic buckwheat flour
4	g	apples, coarsely grated
		ADDITIONALLY
	q.s.	lingonberry jam
		powdered sugar

Separate the eggs and beat the egg whites with half of the sugar until stiff.
In a second bowl, beat the egg yolks, butter, and remaining sugar until light and creamy.
Add the baking powder and a little lemon juice and stir in. Stir in the ground hazelnuts and buckwheat flour. Fold in the grated apples, then carefully fold in the beaten egg whites.
Divide the batter into muffin cups of the desired size and bake for about 15-20 minutes at 175 °C (350 °F) fan.
After baking, dust with powdered sugar and serve with the jam.