Baking Dessert

Beetroot and thyme muffins

Name: Beetroot and thyme muffins
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6
Ingredients: 200g cooked beetroot; 270g plain flour; 1 tablespoon baking powder; 50g sultanas; 1 egg; 300ml buttermilk; 50g melted butter; 50g parmesan cheese; 2 teaspoons fresh thyme leaves

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45m

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Treat the family to these easy beetroot muffins - the kids, in particular, will love them!

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

Method

1.

Grate beetroot into a sieve and set aside over sink for 30 minutes to drain. Sift flour and baking powder into a bowl, add sultanas and season with salt and pepper.
2.

Beat together the egg, buttermilk and butter and gently fold into flour mixture with beetroot and half the parmesan and thyme. Spoon into greased muffin pans and top with remaining parmesan and thyme. Bake for 15-20 minutes. Serve warm with soups or salads.