This week I traveled with the seven muffin-eating food bloggers on a trip to Tynset. We were going to see and learn more about food production in the hamlet Tynset. I, who work with the spa food daily in Nortura, joined the hostess (more about the trip!). That’s how the breakfast muffins came into the picture. On the five-hour trip, it was a good meal with some good luck.
Recipe for about 24 muffins
- 9 egg
- 6 dl of gluten-free oatmeal malted to flour
- 3 dl ground almonds
- 2 teaspoons baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of muskat
- 300 grams raspberries
- 350 gram philadelfiaost
- 1 neve fresh sage
- 200 gram squash
- 100 grams of fenal year
- Preheat the oven to 180 degrees.
- Whip the eggs airy in the kitchen machine.
- Paint oatmeal and almonds to flour in a blender or similar.
- Riv squashen
- Mix together raspberries (use frozen ones, make them thaw first. Also have fruit juices), philadelfia cheese and finely chopped sage.
- Cut the fenalary into smaller pieces or strips.
- Mix oatmeal, almond flour, baking powder, salt and milk with the eggs. Gently stir the squash, the cheese mixture and finally the fenaline.
- Fill the muffin shapes (silicone-coated shapes work well without lubrication) stirring and fry the muffins in the middle of the oven for 35-40 minutes. Cool on the grid.
Muffins with fenal years, raspberries and sage may be a surprising combination, but you the world as it works!