This is my first savoury muffins and I'm surprised that I did it so late. While on the other hand I have so many ideas for the sweet version, that was hard to stop and bake some in savoury version. A pity, because it taste great and in addition I really like its appearance. From the outside present its inconspicuous while inside it hide its delicious vegetable surprise. And everyone likes surprises yet. These muffins are certainly delicious for me.
Ingredients for about 12 muffins with broccoli:
- 12 parts of broccoli
- 275g of butter
- 50g of caster sugar
- 3 eggs
- 300g of plain flour
- 1 teaspoon of baking powder
- 1 teaspoon of turmeric
- 1 / 2 teaspoon of paprika
- 1 / 2 teaspoon of salt
Boil broccoli for about 4 minutes in water and then dry thoroughly. Whisk butter until fluffy with a mixer. Add sugar and whisk again. Now it's time to add the eggs, then pour the remaining ingredients into the batter. Try to do it efficiently. To the form of muffins apply one tablespoon of dough, put on it one part of the broccoli and cover it with about two tablespoons of the dough. Bake at 180C for about 30 minutes until muffins are golden.
Suggestions: Eggs should be at room temperature when preparing the muffins. These muffins are also excellent as an additive to creamy mushroom, tomato or with green pea soup... Great taste with a thick mushroom sauce!
Question: Why is broccoli should be cooked briefly (blanche)?
Answer: Because it will prevent excessive loss of color, juices, vitamins and minerals.
Question: How to choose good broccoli?
Answer: Certainly choose such with an intense green color with no yellowed areas. It should also have the flowers close together and a firm backbone.
0 komentarze:
Post a Comment