Muffins with ljutenica and sunflower

Рецепта за мъфини с лютеница

Once you’ve loaded the winter pantry, you can use the hen house not only for sandwiches, but also a special breakfast. Make appetizing muffins, which after two days in the refrigerator continue to be delicious.


200 g of rye flour
4 eggs
4 tablespoons ljutenica
4 tablespoons olive oil
1 tablespoon peeled seeds of sunflower
1 tsp. salt
½ batch packet


In a bowl, break the eggs and salt to a dense table. Add the lutenitsa, the baking powder, the olive oil and the seeds and again crush the mixer. Flour is added gradually, slowly mixed with a wooden spoon or wire brush to break. The goal is to get a nice, homogeneous blend.

Divide the mixture into balls for roasting muffins. Approximately ten pieces are out of this quantity.

Turn the oven on 200 degrees and, while it is warm, allow the dough to dry in the molds. Then bake the muffins for half an hour for a better decorative effect, sprinkle them with a little peeled sunflower seeds on top.


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