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Beetroot and Goats’ Cheese Muffins
Preparation info
- Serves:
4—6
- Difficulty
Easy
- Ready in
40 min
Appears in
Published 2021
Adding beetroot/beet to muffins makes them wonderfully moist, in much the same way as carrots or courgettes/zucchini, and they also benefit from the vegetable’s vibrant ruby colour. If using ready-cooked beetroot/beet, make sure you buy natural cooked, not in vinegar.
Ingredients
- sunflower oil, for greasing
280 g 10 oz 2¼ cups
Method
Preheat the oven to . Lightly grease a 12-hole deep muffin tin with oil (or you could make 6 large muffins using large paper muffin cases).190°C/375°F/Gas 5 - Sift together the flour, salt, baking powder and bicarbonate of soda/baking soda into a mixing bow
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