Vegetable Muffins
Dough Ingredients:
- 50 grams of Yudum Sunflower Oil
- 30 grams of Vala Chef
- 130 grams of fine semolina
- 300 grams of yogurt
- 10 grams of baking powder
- 10 grams of salt
- 80 ml of water
Filling Ingredients:
- 50 grams of Vala Chef
- 10 grams of Vala Sunflower Oil
- 5 grams of salt
- 60 grams of chopped onion
- 60 grams of finely grated carrots
- 60 grams of chopped green peppers
- 30 grams of chopped red pepper
- 5 grams of black pepper
- 5 grams of cumin
- 5 grams of ginger
- 5 grams of garlic
- 30 grams of chopped chard
For the Batter:
Stir all ingredients except water in a bowl with a wooden spoon. When it all comes together, rest for 10 minutes in the refrigerator at +4°C. While the batter is resting in the fridge, prepare the filling.
For the filling:
Add onion, cumin, black pepper, salt, and garlic to the pan with Vala Chef and Yudum Sunflower Oil, and start cooking. Add the carrot, green pepper, red pepper and chard and continue cooking. Cook for another 1-2 minutes, then let it cool.
Getting It All Together:
Take the dough out of the fridge and pour water into it. Stir until it reaches the consistency of custard. Then, mix the filling with the batter. Add baking powder to the batter and stir it a little more. Take the batter into a piping bag. Squeeze it into muffin molds so that they are 2/3 full (you can also use a cake mold). Bake in a preheated 170°C oven for 25 minutes. If you are going to make it in a cake mold, this may take up to 30 minutes. You can take it out of the oven and serve it after cooling. Bon appetite.