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Salsify muffins
15 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 219
  • Fat about 13g
  • Carbohydrates about 16g
  • Protein about 8g
This is needed
This is needed for 12 piece
  • 450 g salsify
  • 3 tbsp lemon juice
  • 2 tbsp butter
  • a little salt
  • a little pepper
Muffin mixture
  • 100 g wholemeal flour
  • 150 g white flour
  • 2 tsp baking powder
  • 0.5 tsp pepper
  • 0.75 tsp salt
  • 3 egg
  • 250 g plain greek yoghurt
  • 1 pinch saffron
  • 4 tbsp olive oil
  • 1 handful parsley, chopped
  • 80 g grated Gruyère
To bake
  • 3 slices smoked ham in slices
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased or lined with muffin cases
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And that's how it's done
And that's how it's done
Peel the salsify under cold running water, cut into cubes and immediately mix with the lemon juice. Heat the butter in a frying pan, sauté the salsify for approx. 5 mins., season.
Muffin mixture
In a bowl, mix the flour with all the ingredients up to and including the pepper. In a second bowl, mix the eggs with all the ingredients up to and including the olive oil. Add the egg mixture to the flour along with the Gruyère, parsley and salsify, mix well. Transfer the mixture to the prepared muffin tin holes and fill to just below the rim. This ensures that the muffins will be the perfect shape once baked.
To bake
Cut the ham into small pieces, scatter on top of the muffins. Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.

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