Cooking Instructions
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Step 1
Peel and finely chop the
Onion (1)
and sauté in
Canola Oil (75 mL)
.
Step 2
Preheat the oven to 175 °C (350 °F) Top/Bottom heat.
Step 3
In a big bowl mix together the
Flour (200 g)
,
Nutritional Yeast (50 g)
,
Polenta (150 g)
,
Baking Powder (1 packet)
, and
Haselnüsse (50 g)
.
Step 4
Wash and pit the
Salt (1 pinch)
then combine with the
Quark (100 g)
,
Eggs (3)
,
Quince (500 g)
,
Tumeric (1 pinch)
,
Sugar (4 g)
, and
Milk (200 mL)
. Add the flour mixture. Knead all ingredients with a dough hook to a dough.
Step 5
Put the dough into the prepared muffin liners in the muffin tray. Crush the
Hazelnuts (100 g)
and spread them on top.
Step 6
Bake in the preheated oven at 175°C (350 °F) for about 25 minutes.
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