Ingredients for 12pcs.:
1 small cabbage or ½ of a bigger one (approx. 600g)
2 tblsp. coconut oil
100g millet (flour)*
50g buckwheat (flour)*
110 brown rice flour
½ tsp. salt
½ tsp. bicarbonate of soda
freshly gorund pepper to taste ( the more the better for me)
70g coconut oil
2 large eggs
*Because it’s much simpler and cheaper to buy whole millet and buckwheat groats, I stock up of these and ground the amount necessary for each recipe freshly, in a small coffee grinder.
- Shred the cabbage (with a food processor) and braise it in a hot pan on some coconut oil. Work in small portions, if necessary to get the cabbage a little toasted on the edges.
- For the muffin dough, mix the solid ingredients in a separate bowl: the millet, buckwheat, brown rice flour, salt, bicarbonate of soda, season richly with pepper.
- Mix the liquid ingredients separately. If the coconut oil is solid, melt it with some hot water: be careful so that the mixture is not too hot to cook the eggs! 🙂
- Stir in the liquids to the flour mix: the dough should be like pancake dough. If it’s too thick, add some water, if too runny, some rice flour.
- Add the cabbage and divide the mixture into your muffin molds. I use silicone bakeware, because it’s so simple to handle and easy to clean.
- Bake the muffins at 180°C/356 °F for approximately 20 minutes, until the muffintops start turning brown.