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Meatless eateries cupcakes for brine

Meatless eateries cupcakes for brine

Meatless or vegetarian muffins with olives and mushrooms. A great snack for the holidays or in the post!

Cooking time 40 minutes Number of servings16

Ingredients for Meatless eateries cupcakes for brine

Step-by-step instruction of cooking Meatless eateries cupcakes for brine

Step 1

Lenten menu can be varied. Especially in this post it dropped us and the holidays. So as not to cook from 2 of the menu, I decided to make dishes that will appeal to everyone. Eateries muffins with mushrooms and olives-the perfect snack. But I must say that the cupcakes on the fan of olives or olives. If you do not carry categorically, it is better to make do with just mushrooms and onions for toppings.
The mushrooms I used already roasted from the packaging. Olives in the stuffing is a matter of taste. You can use stuffed.

Step 2

Mix in a bowl a glass of pickle juice, about a half Cup of vegetable oil, fried onions and mushrooms. Onions are not brown, and put raw. A bow always gives the test some sharpness, but not the smell.

Step 3

Then add 200g of flour and a teaspoon of baking powder. All mix well into a homogeneous mass. The batter should be not runny. If watery, add more flour. At this stage you can add salt and sugar, if your pickle tastes sour or Vice versa is not salty enough.

Step 4

With a spoon spread the dough on the molds. I have had exactly 16 of these forms. I think that can be cooked in a cake tin.
Put in preheated oven to 180 degrees for 20-25 minutes. The muffins should be Golden brown and soft filling.
After 25 minutes, allow 5-10 minutes to cool in the open oven.

Step 5

Muffins are delicious hot or cold. Very hearty and flavorful!
Love and surprise your sweetheart!