Beetroot cheesy muffins

2 Feb

I owe some colleagues some home baking. I’d promised one muffins and another doesn’t eat sugar, so it was clearly time to make another batch of  savoury muffins.  It would have been the Parmesan and Courgette Muffins again, if Tesco’s had any courgettes. But at 7pm I wasn’t about to go traipsing round town hunting down a courgette, so beetroots became a worthy substitute.

Now, if only I’d consulted with the facebook fairies before  I went shopping – the recipe could have been enhanced with feta cheese, goats’ milk, smoked salmon and creme fraiche. But there’s always next time.

Pink savoury mufflets

Savoury beetroot mufflets (a mufflet being a mini muffin)

8oz plain flour

1tsp baking powder

4 small beetroot, cooked and coarsely grated

2oz parmesan, finely grated

2oz mature cheddar, finely grated

200ml milk

about 1/3 tub of plain yoghurt

1 egg, beaten

75ml olive oil

about 3 -4 fresh sage leaves, finely chopped

Line a muffin pan with paper muffin cases.

  1. Mix together flour and baking powder in a big bowl (everything else will be poured in here eventually)
  2. Add beetroot and cheese and mix – try to get rid of the claggy lumps of beetroot
  3. In a separate bowl, mix the oil, milk, yoghurt and egg together. Add the herbs
  4. Pour the wet ingredients into the dry, and mix quickly together. Don’t over-mix, just bring everything together so the pink colour suffuses the whole mixture and it has no lumps of flour. The mixture needs to be quite soft and wet, but not runny
  5. Spoon a large soup spoonful of mixture into each muffin case
  6. Bake for 20 minutes (or until golden) in a medium hot oven (Gas Mark 5)

OK – they are out of the oven now. They are more like mufflets than muffins, slightly on the wee size, and not quite enough oomph in the flavour. So this is what I would do differently next time:

  1. Use baking powder that wasn’t past its best
  2. Use the correct size tin for the muffin cases
  3. Swap the milk and yoghurt for goats milk and yoghurt (thanks cousin!)
  4. Add some salt and pepper
  5. Use more sage or some nutmeg, or possibly orange zest, or dill, that would work
  6. Add some finely chopped scallions
  7. Cut some of the milk by volume, as the mixture was a bit too sloppy

Go on, have a go yourself – they are too easy.

And yes, they would be just delicious with a dollop of creme fraiche and some smoked salmon on top. Thanks Barry Bryson.

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One Response to “Beetroot cheesy muffins”

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  1. Find a recipe… | Shewolfinthevalley - November 9, 2014

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