Liver muffins
Description
Homemade baked goods for tea. Serve the ready liver muffins warm or cold as a standalone dish, sprinkled with sesame seeds, or with a side dish (fresh or stewed vegetables, rice, and other cereals). If desired, you can add your favorite spices or herbs. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Rinse the liver, remove the top film (it will come off easily if you dip the liver into hot water for a few seconds), and remove the veins. Cut the prepared liver into pieces and place them in a blender, add the chopped onion, and blend everything together.
- 2
Step 2
2. Add carrot cut into pieces, egg, and sour cream to the liver-onion mixture. Process again until smooth.
- 3
Step 3
3. Next, add orange zest, semolina, salt, and pepper. Mix well and let the mixture rest for about 15 minutes.
- 4
Step 4
4. Peel the boiled quail eggs. Fill the molds with the liver mixture, leaving about 1 cm from the top, and place one quail egg in each mold.
- 5
Step 5
5. Place the molds on a baking sheet and put them in a preheated oven at 180 degrees for 15–20 minutes. When the liver muffins are almost done, brush them with previously beaten egg white and return to the oven for another 30 seconds so they develop a shiny, appetizing crust.