red cabbage muffins with basil pesto

red cabbage muffins with basil pesto

Beatrice Winkel - red cabbage muffins with basil pesto
red cabbage muffins with basil pesto

 

Best way to eat red cabbage 😉

 

red cabbage muffins with basil pesto

 

ingredients for 12 muffins:

 

250g of flour

 

50ml of oil

 

320g - 340g of cooked red cabbage

 

200ml of rice milk

 

1 red onion

 

2 tsp. of baking soda

 

2 thyme sprigs

 

2 tbsp. of apple vinegar

 

1 tsp. of salt

 

1/2 tsp. of pepper spice

 

1 tbsp. of agave syrup

 

1 tbsp. of chopped walnuts

 

topping:

 

basil pesto

 

basil leaves

 

Beatrice Winkel - red cabbage muffins with basil pesto
red cabbage muffins with basil pesto

preparation:

 

1. Preheat the oven to 180°C / 160°C fan / gas 4 and line a 12-hole muffin tin with paper cases.

 

2. Peel and chop the onion. Chop the thyme sprigs. Mix in a bowl red cabbage, onion, thyme, walnuts, rice milk, oil, agave syrup, apple vinegar, salt and pepper.

 

3. Mix in a bowl flour and baking soda. Add the cabbage mixture and mix all thoroughly with a wooden spoon to make a firm dough.

 

4. Fill muffin cases and bake for 30 minutes. Leave the muffins in the tie to cool for 10 minutes.

 

5. Frost muffins with basil pesto and basil leaves.

 

 

 

Enjoy your red cabbage muffins.

Best wishes

Bea

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