- 2 st eggs
- 45 gram rapseed oil
- 150 ml yoghurt
- 240 gram dinkel wheat
- 1 tbsp chia seeds
- 1.5 tsp salt
- 2 tsp baking powder
- 150 gram cheese
- 100 gram spinach
- 15 st olives
- 37 gram pumpkin seeds
Savory cupcakes for autumn excursions, it is easy to vary the filling.
Set oven to 200 °C till (392°F), place 10 cupcake cups on a cupcake pan or directly on a oven pan.
Assemble your assistent with the beater bowl and balloon whisks.
Whisk eggs, oil and yoghurt. Add flour, chia, salt and baking powder.
Grate the cheese, slice olives, chop spinach and mix.
Add the cheese, olives and spinach to the batter and mix again.
Pour the batter into the cupcake cups, sprinkle with pumpkin seeds and bake in the center of the oven for 15-20 minutes.
Let it cool before serving.