Wholewheat Muffins with Carrots and Onion

Servings: 14
Prep time: 30
Cooking time: 20
  1. Dissolve the beer yeast in a bowl of 250 ml of water, add a teaspoon of sugar, a few drops of lemon juice and whole wheat flour. Knead the ingredients, then cover the bowl with a cloth and putit in a plastic bag. Let rise in a warm place for 30 minutes.
  2. Then add the flour , a tablespoon of olive oil and a teaspoon of salt. Knead the dough for about 10 minutes, then add the onions cutted into thin slices and / or grated carrots . If you use both vegetables you can also divide the dough into two parts and keep them separate . So give it a round shape, cover with a cloth and let rise for another 15 minutes in a warm place.
  3. Roll out the dough with a rolling pin on a floured surface to a thickness of about an inch . Obtained from the sheets disks of about 7 cm in diameter .
  4. Distribute the disks on a baking pan covered with parchment paper and brush with an emulsion of a spoon of olive oil, two tablespoons of hot water and a pinch of salt . Cover and let rise for another 30 minutes.
  5. Bake the muffins at 200 ° C for twenty minutes. They are delicious either or alone stuffed with mild cheeses and salads, such as cheese and arugula.