Wheat-rye vegetable muffins with chili
6 servings
50 minutes
Wheat-rye vegetable muffins with chili are an original dish of Russian cuisine that combines the tenderness of the dough with the spiciness of the vegetable filling. This recipe incorporates the traditions of using rye flour popular in Russian village pies and modern flavor accents—spicy chili, basil, and flax seeds. The muffins turn out airy, aromatic, with a slight spiciness that makes them particularly appetizing. They are perfect for a cozy home breakfast or a picnic outdoors. They pair well with cheese, greens, and sour cream, while their golden crust adds extra textural depth. This is not just baked goods but a true gastronomic experiment that reveals new facets of familiar ingredients.
1
Sift flour with baking powder into a deep container. Add salt, black pepper, and basil.
- Wheat flour: 80 g
- Rye flour: 40 g
- Baking powder: 1 teaspoon
- Sea salt: 0.5 teaspoon
- Ground black pepper: pinch
- Dried basil: to taste
2
Chop the onion and sauté in a small amount of oil until soft.
- Onion: 0.5 piece
- Olive oil: 30 ml
3
Peel the tomatoes, dice them, and add to the mixture in the pan along with the chopped chili. Sauté the vegetables for another minute, then remove from heat.
- Tomatoes: 80 g
- Fresh chili peppers: 0.3 piece
4
Pour kefir into the flour mixture, crack in an egg, add toasted seeds, flax, cooled vegetables, and optionally some grated cheese. Mix everything quickly until smooth.
- Kefir: 100 ml
- Chicken egg: 1 piece
- Sunflower seeds: 25 g
- Flax seeds: 15 g
- Onion: 0.5 piece
- Tomatoes: 80 g
- Fresh chili peppers: 0.3 piece
- Chicken egg: 1 piece
- Kefir: 100 ml
5
Spread the dough in greased/lined molds, sprinkle with cumin or seeds, and send to a preheated oven at 190 degrees for about 25 minutes.
- Sunflower seeds: 25 g
- Flax seeds: 15 g
6
Hot muffins can be sprinkled with grated cheese. Then let them cool completely and remove from the molds.
- Sunflower seeds: 25 g