Vegetable Goats Cheese Savory Muffins
Ingredients
- 1.4 ounces Buckwheat flour
- 1.4 ounces Brown rice flour
- 2.8 ounces Potato starch
- 2 teaspoons Baking powder
- 4 Eggs
- 5 ounces Creamy goat's milk ricotta
- 2 ounces Grated Goat cheese
- 80 milliliters Extra virgin olive oil
- a pinches Grated nutmeg
- a pinches Salt and Pepper
- 1 Small onion
- 15 to 20 ounces Mixed vegetables, cooked (here I use mushrooms, spinach, and Savoy cabbage)
- 1/4 cup (more or less) Goat milk
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