Beetroot Pizza Bread - EM Muffin - Black Red Gold

INGREDIENTS FOR 12 CUPCAKES

For the dough

wheat flour	500g
Dry yeast	1 pk.
Lukewarm water	180ml
Beetroot juice (from the glass)	30ml
oil	50g
Salt	1 teaspoon

For the filling

cream cheese	250 g
Crème fraîche	125g
Carrot (finely grated)	1
Mustard (Dijon)	3 tsp
turmeric	1 teaspoon
curry	1 teaspoon
Honey (liquid)	2 Tea spoons
Salt
pepper

For decoration

• Black olives

Let's go...

Preheat the oven (fan oven 180 °C). Line a muffin tray with cases.

Dough
Preheat oven to 180 degrees circulating air.

Line a muffin tray with silicone muffin cups or grease the muffin tin and bake directly in the muffin tray.

For the dough, mix the flour and yeast. Gradually add the water and beetroot juice. The dough should not be sticky. Then add the oil and salt. Knead well by hand or with the dough hook for about 5 minutes. Leave the dough to rise in a warm place for 45 minutes. Then knead the dough again briefly by hand.

Stretch the dough and form it into 12 small balls and place them in the muffin tins or molds. Then press in the CUCAP or position it using the centering aid and bake for 20 minutes.

After baking, remove the CUCAP® from the dough and let the muffin cool.

For the filling, stir the cream cheese and crème fraîche until smooth. Add the grated carrots, mustard, turmeric, curry, honey, salt and pepper and stir the mixture well.

Put the filling into the recess so that it peeks out a little at the top.

Then decorate with black olives and some parsley, rosemary or similar herbs.

TIP
If you don't need all of the muffins or you don't need them until a few days later, then add the filling just before you want to eat the muffins. The muffin with filling will be good for about 2 days.

If you have too many muffins, you can freeze the remaining muffins in a freezer bag and simply reheat them when needed. To do this, put the muffin in the oven at 180 degrees for 5 minutes. The muffins are ready.

If you have any dough left over after you have filled the 12 muffin tins, just take a preserving jar, grease it briefly and fill the jars with the remaining dough. Please only fill the jars halfway, then put the lids back on. This way the muffins will last longer or you can easily take them with you.