User Manual

Side dishes and vegetables, vegetarian dishes and bakes 37
Vegetable bread muffins [Index: ]
MCRC00901988_BO_Gemuesebrot_Muffiin-007_F39MCRC00915560_SE_Gemuesebrot_Muffins-010MCRC00900670_NF_Gemuesebrot_Muffins-015_RZ0Savoury bakingVegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
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:
CircoTherm
180 °C
Added steam, low
Baking time: 40-45 minutes
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