Mini Herbal Muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the nuts in a pan without fat for approx. 5 minutes, remove. Put the flour in a bowl and press a depression in the middle. Dissolve yeast and sugar in approx. 5 tablespoons of lukewarm water, pour into the hollow. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Put 1/2 teaspoon of salt and 2 tablespoons of oil on the rim of the bowl.

2. 2

   Add 100 ml lukewarm water and knead everything into a smooth dough. Cover and leave to rise for about 30 minutes. Wash the rosemary, oregano and sage, shake dry and pluck leaves or needles from the stalks or twigs. Chop leaves and needles, except for something to garnish. Chop nuts, except for a little to garnish. Add herbs, onions, except for a little bit for garnishing and nuts to the dough and knead again. Form dough into a roll, divide into 24 pieces and form into balls. Divide into a greased and floured mini muffin tin (24 hollows). Sprinkle with coarse salt. Cover and leave to rise for about 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Take the finished muffins out of the oven and coat them immediately with the remaining oil.

3. 3

   Form dough into a roll, divide into 24 pieces and form into balls. Divide into a greased and floured mini muffin tin (24 hollows). Sprinkle with coarse salt. Cover and leave to rise for about 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Take the finished muffins out of the oven and coat them immediately with the remaining oil. Sprinkle with chili flakes and remaining onions and garnish with remaining nuts and herbs. Best served immediately

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
80 kcal

CARBS
9 g

FATS
4 g

PROTEINS
2 g