Le blog de cuisine fun et décalé pour faire le plein de recettes facile, ludiques et colorées!
Par Sandra Thomann

Sauerkraut Muffins

Recette de muffins à la choucroute

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 ? :)

Muffins choucroute

A super easy recipe a made for you in video!

Recette de muffins à la choucroute

Sauerkraut muffins

Muffins with sauerkraut, onions and bacon.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Apetizer
Cuisine: Alsacian
Servings: 12 muffins

Ingredients

  • 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

Instructions

  • 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.

Notes

These sauerkraut muffins can be tasted hot, warm or cold!
Vous avez testé cette recette?Mentionnez @CuisineAddict sur instagram ou tagguez #cuisineaddict!

Muffins à la choucroute

Comments · 2

  1. I always usually eat sauerkraut in a physical cooked dish (where it stands alone) – I’ve never attempted throwing it into a baking dish! How interesting! How are the consistency of the muffins? Do they have the cakey, flakey texture like a cake donut, or due to the nature of the ingredients added do they have a more moist texture? Thank you for attaching a video to go with the article to help aid in the process! Thank you for your article and recipe, I will have to give these muffins a try soon.

Leave a Reply

*

Le blog de cuisine fun et décalé pour faire le plein de recettes facile, ludiques et colorées!
Par Sandra Thomann