We have had some pre-boiled beetroot in the fridge for 3 weeks now and I spotted a recipe for feta and beetroot muffins that I have been baking in my mind for almost as many weeks. Unfortunately, the state of play while I was making said muffins was chaotic at best, so I have no images of the process but at least I do have some of the final product.
| 1.5 cup of self-raising flour | Crubled feta |
| 1 teaspoon baking powder | ½ cup grated mature cheddar |
| 2 preboiled beetroots roasted and blended | Mixed herbs |
| 1 cup of milk or half and half | |
| 2 tablespoons of yogurt, not needed | |
| 1 egg | |
Pre heat the oven to 180 degrees and spray your muffin tins with non-stick, mine is from South Africa as I’m not sure they do it here in the UK. I also dusted it with flour from the sieve and some I spilt.
The beetroot went into the oven first and once roasted for 20mins it should have some colour but also its sweetness will be released. Place it in a jug and blend with a hand blended, set aside. Sift together the dry ingredients, you can add a pinch of salt, I didn’t as it is for my 18month old’s.
In a jug combine all the wet ingredients and whisk. I added a splash of reserved beetroot juice, because, why not? I added half the wet ingredients and then added the crumbled feta and added the rest of the liquid and herbs and cheddar cheese.
Presto, put the mix in the muffin tin and bake for 20 minutes, once cooked I freed them with a knife and left them on a drying rack.
Create You Coaching 