Liver muffins with carrots and onions

Tender chicken liver muffins with carrots, onions and cornmeal are a hearty and easy-to-prepare snack from affordable products. Baking the liver mass in portion molds simplifies the cooking process and gives the appetizer an appetizing external resemblance to chocolate muffins. Simple, unusual and delicious. Try it!

Ingredients

• Chicken liver (or pork / beef / turkey) - 500 g
• Onion - 180 g
• Carrot - 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 submission (optional):
• Lettuce leaves - 3-4 leaves
• Fresh parsley - 1 sprig

Directions

1. Prepare the ingredients according to the list.
2. In addition to chicken liver, you can also use beef or pork for cooking.
3. Cornmeal can be substituted for wheat flour.
4. Peel carrots and onions.
5. Soak chicken liver in cold water for 15 minutes. Then carefully drain the water.
6. Cut the liver, carrots and onions into small pieces.
7. Combine milk and eggs in a separate bowl. Stir the mixture with a fork until smooth.
8. Place the liver, carrot and onion pieces in a blender bowl.
9. Grind 2-3 minutes until smooth.
10. Pour the liver mixture into a bowl.
11. Add the egg and milk mixture to the same bowl and mix well.
12. Add cornmeal, salt and black pepper. Once again, mix everything well so that there are no lumps left.
13. Turn on the oven to preheat to 200 degrees.
14. Brush the silicone muffin cups with a thin layer of vegetable oil and place on a baking sheet. Divide the prepared liver mixture among the molds. I got 9 forms with a volume of 150 ml.
15. Place the baking sheet in the oven and cook the chicken liver muffins for 40 minutes. Let the cooked cookies cool slightly.
16. Arrange lettuce leaves on a serving plate, if desired. Remove liver muffins with carrots and onions from molds to a plate, garnish with herbs if desired, and serve.
17. Bon appetit!