Red velvet muffiny

11. October 2012

Uff, it's been a lot lately, but I've been getting ready for a long time to make a red beet cake, which is known right under that name and now that the season has come and everywhere, beautiful, red and fresh pieces, there was nothing to wait for. If you like carott cake and its filling, you will love Red Velvet cake or muffin.
I love how the corpus is red and supple, especially in combination with a quark or rather a creamy cream. The curd is too thin but it can be combined with the meadow. Also cream often make up to 2 times so sweet, so it's up to you and take my version as an inspiration ...
The same applies to dough, you can use flour only smooth or spelled, and rape oil is quite aromatic (but very healthy), so replace it with sunflower or olive if you do not like this aroma. Put a handful of seeds on the dough to collect a few extra omega points.)

30 minut - 12 porcí

Postup

1. Preheat the oven to 180 ° C and wipe or loosen the mold for 12 muffins with paper molds.

2. Bake beet pulp together with oil in a robot for smooth purée. Add kefir, butter, egg, vanilla and mix until the mixture is well mixed.

3. Mix the next bigger bowl and mix all dry ingredients (flour, sugar, baking powder, soda, cocoa, salt).

4. Mix the mixes briefly together and divide the resulting dough into 12 molds.

5. Bake for 15 to 20 minutes. I always try to figure out the time for the dough not to be raw but still very damp and slightly sticky. After the baking and the first chill, leave the juices cool on the grill.

6. Meanwhile, prepare the icing. Mix the cheese for a few minutes with butter to make the cream smooth, then add sugar and mix for a few more minutes so the sugar dissolves well and the cream is fluffy.
You can decorate muffins with a sachet (even with a teaspoon) or let it cool down in the refrigerator.