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