Savory Mini Muffins with Two Kinds of Topping

Name: Savory Mini Muffins with Two Kinds of Topping
Prep time: 75 min
Cook time: 525 min
Total time: 600 min
Yield: 12 Portionen
Ingredients: 400 g Flour; 3 tsp Sugar; Salt; 10 g Fresh yeast; 1 tbsp Soft butter; 1 piece Egg (size M); 1 tbsp Black sesame; 250 g Strawberries; 1 piece Shallot; 1 piece Red chili pepper; 2 tbsp Oil; 3 tbsp White wine vinegar; Pepper; 1 piece Ripe avocado; 1 piece Clove of garlic; 2 tbsp Lime juice; 150 g Double cream cheese; 1 tsp Mustard; 1 tsp Liquid honey; 150 g Brie; 1 Handvoll Arugula; 2 piece Merguez; Fat for the muffin tin

Bread and Rolls

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Cook Time

10 h

Servings

Difficulty

Medium

Prep Time

75 Min

This Thermomix® recipe for Savory Mini Muffins with Two Kinds of Topping is ready in 10 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These savory mini muffins are a real eye-catcher at any party or brunch! I always make them with two kinds of toppings: once fruity-fresh with strawberry relish and brie, once hearty with guacamole and merguez. The small rolls are super juicy and can be prepared well in advance. I especially like the combination of sweet strawberries and creamy brie. But the version with the spicy sausage and the avocado cream is also simply delicious. Try it, you will be thrilled!

Ingredients (23 ingredients)

400 g Flour
3 tsp Sugar
Salt
10 g Fresh yeast
1 tbsp Soft butter
1 piece Egg (size M)
1 tbsp Black sesame
250 g Strawberries
1 piece Shallot
1 piece Red chili pepper
2 tbsp Oil
3 tbsp White wine vinegar
Pepper
1 piece Ripe avocado
1 piece Clove of garlic
2 tbsp Lime juice
150 g Double cream cheese
1 tsp Mustard
1 tsp Liquid honey
150 g Brie
1 Handvoll Arugula
2 piece Merguez
Fat for the muffin tin

Preparation (8 steps)

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Put 400 g flour, 3 tsp sugar and salt into the mixing bowl and mix for 10 sec./speed 4. Crumble in 10 g fresh yeast. Add 1 tbsp soft butter and approx. 250 ml lukewarm water and knead into a dough for 2 min./kneading level.

120

Portion and shape dough

Remove the dough from the mixing bowl and divide into 6 equal portions. Form each portion into a ball and place in 8 greased wells of a muffin tin. Cover loosely with film and let rise overnight in the refrigerator.

Bake rolls

Preheat the oven to 200 °C (top/bottom heat). Whisk 1 egg and brush the dough balls with it. Sprinkle half of the dough balls with 1 tbsp black sesame and bake in the hot oven for 25–30 minutes. Remove, loosen from the wells and let cool.

Prepare strawberry relish

Thermomix® Setting

5 min/212°F/Speed 1 100

Wash and clean 250 g strawberries and put them in the mixing bowl. Chop for 5 sec./speed 5. Peel and quarter 1 shallot and put it in the mixing bowl together with 1 pitted red chili pepper and chop for 3 sec./speed 5. Add 2 tbsp oil and sauté for 3 min./120°C/speed 1. Sprinkle 2 tsp sugar over it and caramelize for 2 min./120°C/speed 1. Add the chopped strawberries, deglaze with 2-3 tbsp white wine vinegar and simmer for 5 min./100°C/speed 1. Season with salt and pepper.

300

Prepare guacamole

Thermomix® Setting

20 sec/Speed 8

Halve 1 ripe avocado, pit and scoop the pulp out of the skin. Peel 1 clove of garlic. Put avocado, garlic and 1-2 tbsp lime juice in the mixing bowl and puree for 20 sec./speed 8. Season with salt.

Prepare mustard cream

Thermomix® Setting

15 sec/Speed 3

Put 150 g double cream cheese, 1 tsp mustard and 1 tsp liquid honey in the mixing bowl and stir for 15 sec./speed 3. Season with pepper.

Fry merguez

Fry 2 Merguez (à 75 g) in a pan with 1 tbsp oil, turning occasionally, for approx. 5 minutes.

Top muffins

Cut open the cooled rolls. Top 4 rolls with 1 handful of arugula, approx. 150 g brie in slices and the strawberry relish. Top the remaining rolls with guacamole, the fried merguez and the mustard cream. Put on the lids and serve.