Muffin with dates wrapped in bacon

A perfect combination of sweet and salty

INGREDIENTS FOR APPROX. 4 GLASSES

For the dough

Spelt flour (type 1050)	400g
Saitan FIX (also works without)	100 g
Sunflower seeds	30g
Pumpkin seeds	30g
baking powder	1/2 pk.
Salt	1 teaspoon
dried wild herbs	2 Tea spoons
Beer (Pils or Hefeweizen)	0.5L

For the filling

Dates	4
Slices of bacon	4
cream cheese	125g
Tomatoes in oil	8th
arugula
Salt, pepper, herbs

For decoration

• Rosemary or parsley sprigs

Let's go...

Dough
Mix all the dry ingredients. Then add the beer little by little and mix the dough well.

The dough should be firm and no longer sticky. If it is still sticky, just add a little more flour.

Oil the jars or spread some margarine on them. Preheat the oven to 180°C.

Divide the dough into about 4 portions with your hands and place them in the jars. Then press the CUCAP® into the middle of the dough.

Then bake the glasses in the oven at 180 degrees for 18 minutes.

The muffins are ready when the CUCAP can be easily removed from the dough without leaving any dough residue.

filling
For the filling, cut the tomatoes and rocket marinated in oil into small pieces. Mix the cream cheese with a teaspoon of oil from the tomatoes, salt, pepper and some herbs and stir well. Then add the tomatoes and rocket and mix well again.

Roll each date individually in a slice of bacon and fry briefly on all sides in a hot pan.

Pour the cream cheese filling into the muffin cavity and finally press in the bacon-wrapped dates.

Decorate with parsley or rosemary sprigs.

TIP

• The muffins can also be baked in a normal muffin tin. This will make about 12 muffins.
• If you don't want date bacon, you can also garnish the filled muffin with rocket and some mozzarella.