Ingredients:
2 cups of chopped beet greens and stems
1 cup of vegetable broth
1 egg
1/2 cup of water
1/4 teaspoon of yeast extract
1 tablet of fresh biological leavening agent
3 teaspoons of salt
3 tablespoons of oil
5 1/2 cups of wheat flour
Accompaniment:
Oiled paper liners
Ingredients:
2 cups of chopped beet greens and stems
1 cup of vegetable broth
1 egg
1/2 cup of water
1/4 teaspoon of yeast extract
1 tablet of fresh biological leavening agent
3 teaspoons of salt
3 tablespoons of oil
5 1/2 cups of wheat flour
Accompaniment:
Oiled paper liners
Preparation:
1
Beat the beet greens, stems, and vegetable broth in a blender
2
Transfer the mixture to a bowl and mix in the egg, water, yeast extract, salt, and oil
Mix well and let it rest until it has doubled in volume
3
Put the wheat flour in a bowl and add the fermented dough
Knead until it comes away from your hands and reserve until it has doubled in volume again
4
Shape into small muffins, place on an oiled paper liner, and let them rise for another 30 minutes
5
Bake in a medium oven for 20 minutes or until lightly golden.
