Beetroot and Goats’ Cheese Muffins

Name: Beetroot and Goats’ Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4—6
Ingredients: 115 g /4 oz goats’ cheese, crumbled; 225 g /8 oz cooked beetroot/beets, coarsely grated; 2 tbsp pumpkin seeds; 2 tsp baking powder; 2 large eggs, lightly beaten; 280 g /10 oz/2¼ cups plain/all-purpose flour; ½ tsp sea salt; sunflower oil, for greasing; ½ tsp bicarbonate of soda/baking soda; 300 ml /10½ fl oz/scant 1¼ cups natural yogurt; 85 g /3 oz butter, melted

Preparation info

Serves:
4—6

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

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 plain

Vegetarian
Bread

Method

Preheat the oven to 190°C/375°F/Gas 5. Lightly grease a 12-hole deep muffin tin with oil (or you could make 6 large muffins using large paper muffin cases).
Sift together the flour, salt, baking powder and bicarbonate of soda/baking soda into a mixing bow