Beetroot & Thyme Muffins

9 ingredients
6 steps

Ingredients

  • 200 g cooked beetroots
  • 270 g plain flour
  • 1 tablespoon baking powder
  • 50 g sultanas
  • 1 egg
  • 300 ml buttermilk
  • 50 g melted butter
  • 50 g parmesan cheese
  • 2 teaspoons fresh thyme leaves

Directions

  1. 1
    Grate beetroot into a sieve and set aside over sink for 30 minutes to drain.
  2. 2
    Sift flour and baking powder into a bowl, add sultanas and season with salt and pepper.
  3. 3
    Beat together the egg, buttermilk and butter and gently fold into flour mixture with beetroot and half the parmesan and thyme.
  4. 4
    Spoon into greased muffin pans and top with remaining parmesan and thyme.
  5. 5
    Bake for 15-20 minutes.
  6. 6
    Serve warm with soups or salads.

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