Hany
Karl’s Savory Beef Muffins
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Ingredience
- Dough
- ¼ cup sugar
- ¼ cup olive oil
- 2 tsp. salt
- 2 cups warm water
- 1 cup 1% milk
- 1 pkg. yeast
- 6+ cups flour, to make a medium dough
- Filling
- 1 Tbs. olive oil
- 1 small onion
- 1 bell pepper
- 1 stalk celery
- 6 clove garlic
- 1 Tbs. cumin
- 2 tsp. dry oregano, crumbled
- 1 tsp. black pepper
- ¼ tsp. Kosher salt
- 1 small can tomato sauce
- 1 lb. ground beef
Postup
1. Combine dough ingredients, knead for 5 minutes and set to rise.
2. While dough is rising make the filling. Finely chop the onions, pepper and celery.
3. Fry the onions in the oil over medium heat, until starting to pick up some color, about 5-6 minutes.
4. Add the bell pepper and celery and continue to cook until soft, about three more minutes.
5. Add the garlic and cook one more minute.
6. Add the spices and tomato sauce and simmer for 10-15 minutes, until starting to thicken.
7. Remove sauce from the heat and let cool.
8. Divide the dough into golf ball sized pieces.
9. Roll each dough ball into a 6 inch circle.
10. Press each dough disk into the cups of a Pam-ed standard muffin tin.
Note: Each muffin should have some dough sticking out of the cup. You will be using this “excess” dough to cover the muffin filling.
11. Thoroughly mix the raw ground beef with the cooled sauce.
12. Half fill each muffin cup with the meat mixture.
Tip: You want each cup to be about half full. The dough will be rising and filling up the rest of the space.
13. Fold the excess dough over the tops of the muffins. Leave a hole in the center to let the steam escape while it is cooking.
Fold the edges to cover, but leave a hole
Fold the edges to cover, but leave a hole
14. Let the muffins rise for 15-20 minutes.
15. Bake muffins at 375° F, until nicely browned on the tops and bottoms, about 20 minutes.