MENU
 
 
 
 

  • Beet Feta SAUERKRAUT muffins

    1 vote
    Beet Feta SAUERKRAUT muffins
    Servings: 12
    by Foodessa
    345 recipes
    >
    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

    Ingredients

    • . > (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.

    Directions

    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

    Useful Links

    Similar Recipes

    Leave a review or comment