With temperatures rising, I forget the sauerkraut in traditional way ^ ^ but I do not give up my favorite fermented cabbage! I just enjoy it otherwise, for example in a salad of raw sauerkraut or in samosas.
Here I propose you to use it in muffins which will be perfect for the aperitif! With their ingredients, it’s a bit of a mix between two Alsatian specialties: sauerkraut and tart flambée :) I got a great success when I presented them in a live demo at the cooperative Hop’la, so why don’t you give a try ? :)
A super easy recipe a made for you in video!
- 200 g bacon
- 200 g flour
- 1 tsp. baking powder
- 1 tsp. cumin seeds
- 1 egg
- 250 g yoghurt
- 40 ml colza oil
- 150 g cooked sauerkraut
- salt and pepper
- Preheat your oven to 180°C/350°F. Finely chop the onion and sauté it in a hot skillet with the bacon for 5 minutes.
- Put the flour, baking powder and cumin in a bowl. Salt, pepper and mix well. Form a well, break the egg and add the oil and yoghurt. Mix vigorously to form a homogeneous paste.
- Add pressed sauerkraut to remove as much juice as possible. Add bacon and onion and mix well.
- Divide the dough into silicone muffin cups or paper trays and bake for 20 minutes.