{"id":29302,"date":"2026-02-05T20:32:30","date_gmt":"2026-02-05T17:32:30","guid":{"rendered":"http:\/\/demark.de.com\/?page_id=29302"},"modified":"2026-03-26T22:50:44","modified_gmt":"2026-03-26T19:50:44","slug":"recipes","status":"publish","type":"page","link":"https:\/\/demark.de.com\/en\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Grilled salmon with vegetables<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 4 salmon fillets (150-200 g each)
* 1 lemon, sliced
* 2 tbsp olive oil
* Salt and pepper to taste
* 1 tsp dried dill
* 1 medium zucchini, sliced
* 1 red bell pepper, sliced
* 1 red onion, sliced<\/p>

Preparation:
1. Preheat the airfryer to 180\u00b0C.
2. Brush the salmon fillet with olive oil and sprinkle with salt, pepper
and dill.
3. Place lemon slices on a baking sheet, place the salmon fillet on top.
4. Arrange the zucchini, bell pepper and red onion around the fish.
5. Cook for 20 minutes until the fish is fully cooked and the vegetables are soft.
6. Serve hot, garnished with fresh herbs.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Spicy Chicken
\nWings<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 2 cups flour
* 1\/2 cup sugar
* 2 tsp baking powder
* 1\/2 tsp salt
* 1 egg
* 1 cup milk
* 1\/4 cup vegetable oil
* 1 cup fresh or frozen blueberries<\/p>

Directions:
1. Preheat oven to 180\u00b0C.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together egg, milk, and vegetable oil.
Add this mixture to the dry ingredients and mix until combined.
4. Gently fold blueberries into the batter.
5. Divide batter among muffin tins, filling them 2\/3 full.
6. Bake for 20-30 minutes, until golden brown and a toothpick inserted into the muffin tin comes out clean.
7. Let cool before serving.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Stuffed
\neggplants<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 2 eggplants, halved and trimmed
* 300g ground beef
* 1 onion, finely chopped
* 2 cloves garlic, crushed
* 1 cup tomato sauce
* Salt and pepper to taste
* 1\/2 cup grated mozzarella cheese<\/p>

Preparation:
1. Preheat the airfryer to 180\u00b0C.
2. Fry the onion and garlic until golden brown, add the minced meat
and cook until fully cooked.
3. Mix the minced meat with tomato sauce, salt and pepper.
4. Stuff the eggplants with the minced meat.
5. Fry the eggplants for 40 minutes.
6. Sprinkle the eggplants with grated cheese and cook for another 5 minutes
until the cheese melts.
7. Serve hot.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Grilled Vegetables with Balsamic Vinegar<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 2 zucchini, sliced
* 2 eggplants, sliced
* 2 red bell peppers, sliced
* 3 tbsp olive oil
* 2 tbsp balsamic vinegar
* Salt and pepper to taste<\/p>

Preparation:
1. Preheat the airfryer to 200\u00b0C.
2. Combine the vegetables with olive oil, balsamic vinegar,
salt and pepper.
3. Roast the vegetables for 25 minutes, turning halfway through.
4. Serve hot or cold.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Chicken nuggets<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 500 g chicken fillet, diced
* 1\/2 cup flour
* 1 egg, beaten
* 1\/2 cup breadcrumbs
* Salt and pepper to taste
* 1 tsp paprika<\/p>

Directions:
1. Preheat oven to 190\u00b0C.
2. Dredge chicken cubes in flour, then dip in egg
and roll in breadcrumbs mixed with paprika, salt
and pepper.
3. Fry nuggets for 30 minutes, turning halfway through.
4. Serve with dipping sauce.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Spicy pork ribs<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 1 kg pork ribs
* 1\/4 cup barbecue sauce
* 2 tbsp honey
* 1 tbsp olive oil
* 1 tsp smoked paprika
* Salt and pepper to taste<\/p>

Directions:
1. Preheat oven to 180\u00b0C.
2. Brush ribs with olive oil, season with salt, pepper
and paprika.
3. Roast ribs for 45 minutes, turning halfway through.
4. Brush ribs with barbecue sauce and honey and cook for another 10 minutes.
5. Serve hot with a side dish of your choice.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Stuffed Peppers with Rice and Beef<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 4 bell peppers, seeded and topped
* 500g ground beef
* 1 cup cooked rice
* 1 onion, finely chopped
* 2 cloves garlic, crushed
* 1 cup tomato sauce
* Salt and pepper to taste
* 1\/2 cup grated cheddar cheese<\/p>

Preparation:
1. Preheat the airfryer to 180\u00b0C.
2. Fry the onion and garlic until golden brown, add the minced meat
and cook until fully cooked.
3. Mix the prepared minced meat with rice, tomato sauce, salt and pepper.
4. Stuff the peppers with the minced meat.
5. Fry the peppers for 40 minutes.
6. Sprinkle the peppers with grated cheese and cook for another 5 minutes.
7. Serve hot.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Chicken legs in barbecue sauce<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 8 chicken legs
* 1\/2 cup barbecue sauce
* 2 tablespoons olive oil
* 1 teaspoon smoked paprika
* Salt and pepper to taste<\/p>

\u041f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u0435:
1. \u0420\u0430\u0437\u043e\u0433\u0440\u0435\u0439\u0442\u0435 \u0430\u044d\u0440\u043e\u0433\u0440\u0438\u043b\u044c \u0434\u043e 200\u00b0C.
2. \u0421\u043c\u0430\u0436\u044c\u0442\u0435 \u043a\u0443\u0440\u0438\u043d\u044b\u0435 \u043d\u043e\u0436\u043a\u0438 \u043e\u043b\u0438\u0432\u043a\u043e\u0432\u044b\u043c \u043c\u0430\u0441\u043b\u043e\u043c, \u043f\u043e\u0441\u044b\u043f\u044c\u0442\u0435 \u0441\u043e\u043b\u044c\u044e, \u043f\u0435\u0440\u0446\u0435\u043c
\u0438 \u043f\u0430\u043f\u0440\u0438\u043a\u043e\u0439.
3. \u0416\u0430\u0440\u044c\u0442\u0435 \u043a\u0443\u0440\u0438\u043d\u044b\u0435 \u043d\u043e\u0436\u043a\u0438 25 \u043c\u0438\u043d\u0443\u0442, \u043f\u0435\u0440\u0435\u0432\u043e\u0440\u0430\u0447\u0438\u0432\u0430\u044f \u043d\u0430 \u043f\u043e\u043b\u043e\u0432\u0438\u043d\u0435
\u0432\u0440\u0435\u043c\u0435\u043d\u0438.
4. \u0421\u043c\u0430\u0436\u044c\u0442\u0435 \u043d\u043e\u0436\u043a\u0438 \u0441\u043e\u0443\u0441\u043e\u043c \u0431\u0430\u0440\u0431\u0435\u043a\u044e \u0438 \u0433\u043e\u0442\u043e\u0432\u044c\u0442\u0435 \u0435\u0449\u0435 8 \u043c\u0438\u043d\u0443\u0442.
5. \u041f\u043e\u0434\u0430\u0432\u0430\u0439\u0442\u0435 \u0441 \u0434\u043e\u043f\u043e\u043b\u043d\u0438\u0442\u0435\u043b\u044c\u043d\u044b\u043c \u0441\u043e\u0443\u0441\u043e\u043c \u0434\u043b\u044f \u043c\u0430\u043a\u0430\u043d\u0438\u044f.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Vegetable kebabs<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

\u0418\u043d\u0433\u0440\u0435\u0434\u0438\u0435\u043d\u0442\u044b:
* 1 \u043a\u0440\u0430\u0441\u043d\u044b\u0439 \u0431\u043e\u043b\u0433\u0430\u0440\u0441\u043a\u0438\u0439 \u043f\u0435\u0440\u0435\u0446, \u043d\u0430\u0440\u0435\u0437\u0430\u043d\u043d\u044b\u0439 \u043a\u0443\u0431\u0438\u043a\u0430\u043c\u0438
* 1 \u0437\u0435\u043b\u0435\u043d\u044b\u0439 \u0431\u043e\u043b\u0433\u0430\u0440\u0441\u043a\u0438\u0439 \u043f\u0435\u0440\u0435\u0446, \u043d\u0430\u0440\u0435\u0437\u0430\u043d\u043d\u044b\u0439 \u043a\u0443\u0431\u0438\u043a\u0430\u043c\u0438
* 1 \u0436\u0435\u043b\u0442\u044b\u0439 \u0431\u043e\u043b\u0433\u0430\u0440\u0441\u043a\u0438\u0439 \u043f\u0435\u0440\u0435\u0446, \u043d\u0430\u0440\u0435\u0437\u0430\u043d\u043d\u044b\u0439 \u043a\u0443\u0431\u0438\u043a\u0430\u043c\u0438
* 1 \u0446\u0443\u043a\u043a\u0438\u043d\u0438, \u043d\u0430\u0440\u0435\u0437\u0430\u043d\u043d\u044b\u0439 \u043a\u0440\u0443\u0436\u043e\u0447\u043a\u0430\u043c\u0438
* 1 \u043a\u0440\u0430\u0441\u043d\u044b\u0439 \u043b\u0443\u043a, \u043d\u0430\u0440\u0435\u0437\u0430\u043d\u043d\u044b\u0439 \u043a\u0443\u0431\u0438\u043a\u0430\u043c\u0438
* 2 \u0441\u0442. \u043b. \u043e\u043b\u0438\u0432\u043a\u043e\u0432\u043e\u0433\u043e \u043c\u0430\u0441\u043b\u0430
* \u0421\u043e\u043b\u044c \u0438 \u043f\u0435\u0440\u0435\u0446 \u043f\u043e \u0432\u043a\u0443\u0441\u0443
* 1 \u0447. \u043b. \u0441\u0443\u0448\u0435\u043d\u043e\u0433\u043e \u0431\u0430\u0437\u0438\u043b\u0438\u043a\u0430<\/p>

Ingredients:
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 yellow bell pepper, diced
* 1 zucchini, sliced
* 1 red onion, diced
* 2 tbsp olive oil
* Salt and pepper to taste
* 1 tsp dried basil<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Potato Wedges
\nwith Rosemary<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 4 large potatoes, cut into wedges
* 3 tbsp olive oil
* 2 tsp dried rosemary
* Salt and pepper to taste<\/p>

Directions:
1. Preheat oven to 200\u00b0C.
2. Toss potato wedges with olive oil, rosemary,
salt and pepper.
3. Arrange potatoes on a baking sheet in a single layer.
4. Roast for 35 minutes, turning halfway through.
5. Serve hot with your favorite sauce.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Shrimp in garlic butter<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 500 g large shrimp, peeled
* 3 tbsp butter
* 4 cloves garlic, crushed
* 1 lemon, juice and zest
* Salt and pepper to taste
* 2 tbsp chopped fresh parsley<\/p>

Zubereitung:
1. Backofen auf 180 \u00b0C vorheizen.
2. Butter in der Mikrowelle oder auf dem Herd schmelzen.
3. Garnelen mit geschmolzener Butter, Knoblauch, Zitronensaft und -abrieb, Salz und Pfeffer vermengen.
4. Garnelen in einer einzigen Schicht auf ein Backblech legen.
5. 10 Minuten backen, bis die Garnelen rosa und gar sind.
6. Die gegarten Garnelen mit frischer Petersilie bestreuen und servieren.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Mushroom shashlik<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 500 g champignons
* 2 tbsp olive oil
* 2 cloves garlic, crushed
* 1 tsp dried thyme
* Salt and pepper to taste<\/p>

Directions:
1. Preheat oven to 180\u00b0C.
2. Combine olive oil, garlic, thyme, salt, and pepper.
3. Brush mushrooms with oil mixture.
4. Thread mushrooms onto skewers.
5. Roast mushrooms for 15 minutes, turning halfway through.
6. Serve with sour cream and herb sauce<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Blueberry muffins<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
\n\t\t\t\t\t

Ingredients:
* 2 cups flour
* 1\/2 cup sugar
* 2 tsp baking powder
* 1\/2 tsp salt
* 1 egg
* 1 cup milk
* 1\/4 cup vegetable oil
* 1 cup fresh or frozen blueberries<\/p>

Directions:
1. Preheat oven to 180\u00b0C.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together egg, milk, and vegetable oil.
Add this mixture to the dry ingredients and mix until combined.
4. Gently fold blueberries into the batter.
5. Divide batter among muffin tins, filling them 2\/3 full.
6. Bake for 20-30 minutes, until golden brown and a toothpick inserted into the muffin tin comes out clean.
7. Let cool before serving.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

\u041b\u043e\u0441\u043e\u0441\u044c \u0441 \u043e\u0432\u043e\u0449\u0430\u043c\u0438 \u043d\u0430 \u0433\u0440\u0438\u043b\u0435 \u0418\u043d\u0433\u0440\u0435\u0434\u0438\u0435\u043d\u0442\u044b:* 4 \u0444\u0438\u043b\u0435 \u043b\u043e\u0441\u043e\u0441\u044f (\u043f\u043e 150-200 \u0433 \u043a\u0430\u0436\u0434\u043e\u0435)* 1 \u043b\u0438\u043c\u043e\u043d, \u043d\u0430\u0440\u0435\u0437\u0430\u043d\u043d\u044b\u0439 \u043b\u043e\u043c\u0442\u0438\u043a\u0430\u043c\u0438* 2 \u0441\u0442. \u043b.<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-29302","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/demark.de.com\/en\/wp-json\/wp\/v2\/pages\/29302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/demark.de.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/demark.de.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/demark.de.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/demark.de.com\/en\/wp-json\/wp\/v2\/comments?post=29302"}],"version-history":[{"count":85,"href":"https:\/\/demark.de.com\/en\/wp-json\/wp\/v2\/pages\/29302\/revisions"}],"predecessor-version":[{"id":29459,"href":"https:\/\/demark.de.com\/en\/wp-json\/wp\/v2\/pages\/29302\/revisions\/29459"}],"wp:attachment":[{"href":"https:\/\/demark.de.com\/en\/wp-json\/wp\/v2\/media?parent=29302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}