Esta es una exhibición prevé de cómo se va ver la receta de 'Beet Feta SAUERKRAUT muffins' imprimido.

Receta Beet Feta SAUERKRAUT muffins
by Foodessa

Beet Feta SAUERKRAUT muffins

Colorful beets perk up the even snazzier Sauerkraut to a battle of wills. The strong contender, Feta was up to standing up to both vegetables with usual pride.

For a dedicated post...refer to:
http://www.foodessa.com/2017/09/beet-feta-sauerkraut-muffins-and-beet.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 12 muffins

Ingredientes

  • . > (American / Metric measures)<
  • . Wet mix - Part-1:
  • . 1 xLarge egg
  • . 1 cup (250ml) Buttermilk* (made with Evaporated milk)
  • . 1/4 cup (60ml) grapeseed oil
  • . Wet mix - Part-2:
  • . 1 cup (250ml) / (1 medium) cooked Beet, coarsely chopped
  • . 1/2 cup (125ml) unpasteurized Sauerkraut (liquid drained)
  • . 1/2 cup (100g) Feta cheese, finely diced
  • . Dry mix:
  • . 1 cup (150g) All Purpose flour
  • . 1/2 cup (70g) Chickpea flour (or replace with A.P. flour)
  • . 1/2 tsp. (2.5ml) sea salt
  • . 1/2 tsp. (2.5ml) baking soda
  • . 2 tsps. (10ml) baking powder
  • . 1/2 tsp. (2.5ml) granulated garlic powder
  • .
  • Buttermilk: add 1 Tbsp. (15ml) of either white vinegar or lemon juice to fill up a full volume cup with the balance in evaporated milk. Let stand 10 minutes.

Direcciones

  1. . Pre-heat the oven at 350F/180C/Gas4. Position the rack in the center of the oven. Prepare a muffin pan with paper liners. Note: oil spray will be used right before pouring the batter.
  2. . > Wet mix: Part-1: In a medium bowl, combine the first 3 wet ingredients. Blend until well combined. Set aside. >>Part-2: In another medium bowl, combine the next 3 wet ingredients and also set aside.
  3. . > Dry mix: In a large bowl, whisk together all the dry ingredients and make a well in the center.
  4. . > Assembly: Add the wet mix from Part-1 into the dry ingredients. With a large spatula, combine until just lightly mixed.
  5. . Afterwards, add the remaining wet mix from Part-2. Do not over mix. Combine well and let it rest about 10 minutes.
  6. . Now, spray a generous spot of oil into every paper liner cavity. Fill them evenly with batter.
  7. . BAKE them for about 20 minutes in a dark pan and 18 minutes in a lighter pan. Remove them from the oven and let them rest only 5 minutes before extracting them from their moulds and onto a rack to cool. Note: When ready to peel off the cupcake liners...be gentle.
  8. . Storing and re-warming: If not planning to eat the muffins within the next two days, it's best to freeze them up to 1 months time. When re-warming the frozen muffins, set the oven on very low (250F/ 120C/ Gas1/2) to slowly thaw and warm onto an oven tray for about 20 minutes.
  9. . Happy baking from Claudia's kitchen...FOODESSA.com