Cooked - Beetroot Muffins With Walnuts And Goat's Cheese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Beetroot Muffins With Walnuts And Goat's Cheese

12.0

300 g flour (I used ⅓ wholemeal, ⅓ rye, ⅓ white)

2 tsp baking powder

½ tsp bicarbonate of soda (baking soda)

¼ tsp sea or rock salt

Freshly ground black pepper to taste

2 large eggs ((I used duck eggs_)

100 ml olive oil

200 ml natural yoghurt

100 g soft goat’s cheese (cubed)

4 small beetroot (weighing about 300g or 250g when scrubbed, topped, tailed & grated)

4 sprigs fresh thyme (leaves only)

50 g walnuts (roughly chopped)

Sieve the dry ingredients into a bowl with the pepper and make a well in the centre.
Break in the eggs and start stirring, slowly adding the oil and yoghurt as you go along until just combined.
Chop ⅔ of the goat’s cheese into small cubes. Gently mix them in to the flour along with the grated beetroot, walnuts and thyme.
Spoon into a greased 12 hole muffin tin (I used two 6 hole silicone moulds).
Divide the remaining ⅓ cheese into 12 pieces and place one on top of each muffin.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for about 30 minutes or until the muffins are well risen and nicely browned. Leave to cool for a couple of minutes then turn out on to a wire rack to cool completely – or eat whilst warm.

https://tinandthyme.uk/2014/04/beetroot-walnut-wild-garlic-and-goats/#recipe

Course🍰Dessert

Diets🥕Vegetarian...

Category🧁Muffins

CuisineBaked Goods

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 44 weeks ago

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