Millet Muffins with Spinach Leaves and Mountain Cheese

Wash millet well in a sieve under warm water. In a saucepan, bring 300 ml of salted water to a boil. Simmer millet in it for 10 minutes, remove from heat and let it swell covered for 15 minutes. Pour into a large bowl to cool.

Preheat oven to 180 °C top/bottom heat.

Cut onion and garlic into small cubes. Drain spinach well. In a preheated pan with a little olive oil, sauté onion and garlic until colorless, add spinach and mix well. Season with salt and pepper and add to the millet.

Beat egg whites until firm.

Stir the egg yolks into the millet and spinach mixture. Add beaten egg whites, 2/3 of grated mountain cheese, caraway seeds and cornstarch.

Fill the mixture into prepared muffin cups, sprinkle with the remaining cheese and bake at 180 °C top/bottom heat on the middle shelf for 12 minutes.

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