Liver Muffins with Carrots and Onions
by Editorial Staff
Delicate chicken liver muffins with carrots, onions and cornmeal are a satisfying and easy-to-prepare snack from the available ingredients. Baking the liver mass in portion molds simplifies the cooking process and gives the appetizer an appetizing appearance similar to chocolate muffins. Simple, unusual and tasty. Try it!
Cook: 1 hour 5 mins
Servings: 9
Ingredients
- Chicken liver (or pork / beef / turkey) – 500 g
- Onions – 180 g
- Carrots – 135 g
- Eggs – 2 pcs.
- Milk – 100 ml
- Corn flour – 130 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 1 teaspoon
For filing (optional):
- Lettuce leaves – 3-4 leaves
- Fresh parsley – 1 sprig
Directions
- Prepare ingredients according to the list. In addition to chicken liver, you can also use beef or pork for cooking. Corn flour can be substituted with wheat flour. Peel the carrots and onions.
- Soak the chicken liver in cold water for 15 minutes. Then drain the water thoroughly.
- Cut the liver, carrots and onions into small pieces.
- Combine milk and eggs in a separate container. Stir the mixture with a fork until smooth.
- Place the liver, carrot, and onion slices in a blender bowl.
- Grind for 2-3 minutes, until smooth.
- Transfer the liver mixture to a bowl.
- Add the egg and milk mixture to the same bowl and mix well.
- Stir in cornmeal, salt and black pepper. Mix everything well again so that there are no lumps left.
- Turn on the oven to heat up to 200 degrees. Brush the silicone muffin molds with a thin layer of vegetable oil and place them on a baking tray. Distribute the prepared liver mixture into the molds. I got 9 forms of 150 ml each.
- Place the baking sheet in the oven and cook the chicken liver muffins for 40 minutes. Cool the finished liver muffins slightly.
- Place lettuce leaves on a serving plate, if desired. Remove the liver muffins with carrots and onions from the molds onto a plate, garnish with herbs if desired and serve.
Bon Appetit!
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