Light, miniature chicken heart muffins with semolina and fried carrots and onions are a great budget snack that is equally appetizing hot or chilled. Chopping the ingredients in a blender and adding eggs and semolina instead of flour gives the dough a lightness and uniform texture, and chicken hearts, dried herbs and vegetables – satiety and pleasant taste. The muffins are juicy and tender, with an appetizing crispy crust. Try it!
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Dessert |
| Servings (Default: 8) |
Ingredients
Ingredients- Chicken hearts – 350 g
- Bulb onions – 1 pc. (180 g)
- Carrots – 120 g
- Eggs – 2 pcs.
- Semolina – 50 g
- Water (boiling water) – 70 ml
- Salt to taste
- Ground black pepper – to taste
- Dried Provencal herbs – 1 teaspoon
- Vegetable oil (for frying) – 2 tbsp
For the filling (optional):
- Fresh parsley – 1 sprig
- Lettuce leaves – 1-2 pcs.
Print Recipe
Pin Recipe Instructions
- Prepare foods on the list.
- Transfer the semolina into a deep bowl and cover with boiling water. Stir and leave for about 5 minutes to swell the semolina.
- Cut chicken hearts in half, rinse thoroughly with cold water, remove blood clots and films, cut off excess fat if desired.
- Turn on the oven to preheat to 180 degrees. Grate the peeled carrots on a fine grater. Peel the onion and cut into small cubes.
- Heat vegetable oil in a skillet over medium heat and add chopped onions and carrots. While stirring, fry the vegetables for about 7-8 minutes, until tender.
- Combine the hearts and eggs in a blender bowl. Whisk everything on high speed for about 1-2 minutes, until smooth.
- Add sauteed onions and carrots. Whisk still for about 1-2 minutes.
- Add the swollen semolina, salt, ground black pepper and the dried herbs mixture.
- Whisk still for about 1 to 2 minutes, until smooth.
- Divide the mixture into single serving muffin tins. I use silicone molds, so I don’t grease them with anything. If you have ceramic or iron ones, you can grease them with vegetable oil.
- Place the pieces in the oven, preheated to 180 degrees, and cook for about 35-40 minutes, until they are crispy, golden brown on the surface. Then cool the muffins slightly.
- Remove the chicken heart muffins from the molds and serve.
Bon Appetit!
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