Save to your scrapbook
Savoury beetroot muffins
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
95g can sweetcorn
250g pack beetroot in natural juices
150g thick natural yogurt or crème fraîche
2 large Waitrose British Blacktail Free Range Eggs
200g instant polenta
Pinch dried chilli flakes, or 1 tsp smoked paprika
1 tsp bicarbonate of soda
1 tsp baking powder
1. Preheat the oven to 200oC, gas mark 6. Line a 12-hole deep muffin tray with paper cases.
2. Drain the sweetcorn and beetroot, place in a food processor and blend until almost smooth. Melt the butter, allow it to cool slightly, then mix it into the yogurt or crème fraîche. Beat in the eggs, followed by the beetroot mixture.
3. Mix the polenta, chilli, bicarbonate of soda and baking powder together in a large bowl. Add the beetroot mixture and beat thoroughly with a wooden spoon until well blended. Continue to beat for 30-60 seconds until it forms a thick batter, then carefully spoon into the muffin cases.
4 Bake for about 20 minutes, until browned and set. Leave to stand for a few minutes then remove from the tin and cool on a wire rack. Serve the muffins as they are, or split and filled with cheese or a dip such as houmous or tzatziki.
Typical values per serving:
This recipe was first published in June 2014.