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Muffin with cream of artichoke tubers

ingredients

servings

2

Artichokes

1 unit

Red beetroot

20 grams

Carrots

1 unit

Potatoes

1 unit

Cardamom

5 grams

Soy drink

1 cup

buckwheat flour

2 spoons

Olive oil

1 spoon

Iodized salt

2 pinches

Yeast for bakery products

1 teaspoon

Chickpea flour

2 spoons

starters from Italy - Puglia

Muffin with cream of artichoke tubers

Muffin with cream of artichoke tubers

vegan high in calcium source of C vitamins source of D vitamins high in potassium with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffin with cream of artichoke tubers

4 Muffins artichoke cardamom, with beet cream, carrots and potatoes.

Muffin with cream of artichoke tubers step 1

step 1

Cut the artichokes and saute in a pan with two berries cardamom-insert the artichokes in the immersion blender along with the soy milk, the salt, the yeast, oil and wheat flour, and chickpea

Muffin with cream of artichoke tubers step 2

step 2

Boil the tubers cut into large pieces in salted water for 20 minutes Reduce tubers with a velvety and add salt

Muffin with cream of artichoke tubers step 3

step 3

Set the oven at a temperature of 180 degrees for 25 min Bake in previously paid savory muffin in the oil with greasy aluminum molds and dusted with flour

Muffin with cream of artichoke tubers step 4

step 4

Serve stretching on the basis of the velvety dish on which lay the muffin spolververando Serve the dish with cashews and turmeric. Enjoy your meal!

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