Side dishes and vegetables, vegetarian dishes and bakes |43
Vegetable bread muffins
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MCRC00901988_BO_Gemuesebrot_Muffiin-007_F39MCRC00915560_SE_Gemuesebrot_Muffins-010MCRC00900670_NF_Gemuesebrot_Muffins-015_RZ0Savoury bakingVegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
Ingredients | For 12 servings
Muffin tin
Mixture:
2-3 garlic cloves
2-3 tbsp fresh or frozen Mediterranean herbs
6 tbsp olive oil
250 g root vegetables, e.g. celeriac, carrots,
parsley root
500 g wheat flour, type 550
2 sachets dried yeast
Approx. 350 ml water, warm
1 tsp sugar
100 g Parmesan, freshly grated
Salt
Black pepper, freshly ground
Nutmeg, freshly grated
In addition:
Butter for the muffin tray and
flour for dusting or paper moulds
Per serving
252 kcal, 32 g carbs, 10 g fat, 8 g protein,
2,7 BU
Preparation
1 | Peel the garlic and chop it finely, then sweat it
briefly in 2 tbsp olive oil with the finely chopped
herbs.
2 | Trim, wash and, if necessary, peel the
vegetables, then grate them roughly.
3 | Mix the flour and the yeast. Add the lukewarm
water and sugar. Knead together with the
Parmesan, the mixed herbs, 4 tbsp olive oil and
the grated vegetables. Season to taste with salt,
pepper and freshly grated nutmeg. Leave to prove
in a warm place whilst covered.
4 | Split the dough into 12 pieces and form into
balls. Place into a muffin tin which has been
greased and covered in flour or lined with paper
moulds and leave to prove for another 20 minutes.
Bake as indicated.
Setting procedure:
Muffin tin on the wire rack
4D hot air
180 °C
Cooking time: 40-45 minutes
When using 4D hot air, you can place the
accessories on any level from 1 to 4.
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