Oyster Mushroom Spelt Semolina Muffins

Peel the shallots, pluck the leaves from the thyme stems, cut the mushrooms into strips.

Heat 3 tablespoons of sunflower oil in a pan, sauté shallots, thyme and mushrooms, season with salt and pepper, drain mushrooms well.

Separate the eggs, beat the yolks together with the butter until foamy, beat the egg whites to a not too firm snow.

Stir the curd, milk and spelt semolina into the egg yolk. Season well with salt and pepper, finally fold in the beaten egg whites and fill the mixture into muffin cups.

Bake at 170 °C top and bottom heat for 25 minutes.

Preparation Tip:

The savory muffins are a delicious vegetarian dish that can also be enhanced with diced feta cheese.

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