John Myers
Beetroot Muffins (hearty)
The perfect beetroot muffins (hearty) recipe with a picture and simple step-by-step instructions.
Wasabi apple cream
- 25 g Crested fried bacon
- 25 g Cardamom
- 25 g Pimento
- 25 g Salt
- 1 packet Philadelphia Herbal Double Cream Level
- 1 packet Quark herb double cream setting
- 4 piece Eggs
- 350 g Lentil flour
- 0,5 packet Baking powder
- 0,5 packet Baking soda
- 1 piece Orange (only the abrasion)
- 2 piece Apple grated and mashed
- 10 g Wasabi powder
- 1 package Cream sour cream
- 1 package Gelatine FIX white / clear
DECO
- Chilli chocolate flakes
- First, the cooked (I use the vaccuimized pre-cooked) beetroot, puree and mix the listed spices. Then the herbal cream cheese cream and the herb quark punch are folded in one after the other. Now put it in the food processor and set it to the lowest setting and let it mix.
- Add the eggs one after the other and finally the flour, baking powder, baking soda and the orange zest. If you like, you can also add 1-2 tablespoons of olive oil.
- Now portion the dough mixture into muffin tins (this works best with an ice cream scoop) and bake in the oven on the middle rack for 25 minutes at 170 degrees Celsius. Then take it out and let it cool for 2 minutes.
In the meantime they prepare the topping
- Mix all ingredients well with the blender and place in a piping bag in the refrigerator until the muffins have cooled down after baking.
- Apply the topping and sprinkle with grated chilli chocolate.
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