Beer batter muffin - perfect for grilling

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

Spelt flour (type 1050)	160g
Wholemeal spelt flour	160g
linseed	30g
Sunflower seeds	30g
baking powder	1/2 pk.
Salt	1 teaspoon
Beer (Pilsner)	0.33L

For the filling

Beer and cheese - unimagined possibilities

For example:
Gusset + Brie,
Pils + beer cheese or similar
Light Bock + goat’s cheese,
Cheers + Roquefort,
Other cheeses that also go well: Gorgonzola, cream cheese with herbs

For decoration

• Rosemary, chives, dried or fresh herbs and much more

Let's go...

Dough
Mix the flour, linseed, sunflower seeds, baking powder and salt. Then gradually add the beer and mix the dough well. The dough should be firm and no longer sticky. If the dough is still sticky, just add a little more flour.

Prepare the muffin tin. Preheat the oven to 180°C fan. If you don't have silicone muffin tins, please grease the muffin tins a little beforehand. Divide the dough into approx. 12 portions with your hands and put them into the muffin tins. Then put the CUCAP in the centering aid and place the centering aid on the muffin tin. Press the CUCAP lightly into the dough.

Then bake the muffins in the oven at 180 degrees for 15 minutes. The muffins are ready when the CUCAP can be easily removed from the dough.

If you like, you can now put a piece of cheese, cream cheese or something similar in the middle and bake for another 5 minutes, or you can put the muffins in the tray on the grill and grill them with the meat for about 5 minutes.

TIP

• If you like, you can add some dried wild herbs or other herbs, dried, pickled tomatoes or something similar to the raw dough.
• If you don't want to eat so many muffins straight away, you can freeze them in a freezer bag.
• Muffins can also be prepared the day before and then taken along for a picnic or barbecue.