Beetroot is a great vegetable and I try to use it in all kinds of recipes. This savoury muffin is great to eat with a salad at lunch. You can also make the recipe as mini muffins for canapés (these will need less time in the oven). They are a great snack for children and I also bake them to bring along on hikes as an easy lunch. Substitute the bacon for toasted walnuts, if you prefer.
- 50g/scant 1/2 cup wholegrain stoneground spelt flour
- 150g/1 1/4 cups plain/all-purpose flour
- 50g/ 1/2 cup jumbo oats
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda/ baking soda
- 1 1/2 tsp salt
- 1 Tbsp freshly ground black pepper
- 3 eggs
- 250ml/1 cup full-fat yogurt
- 4 Tbsp olive oil
- 200g/7oz raw beetroot, finely chopped
- 100g/3 1/2 oz cooked bacon lardons, or toasted walnuts
- 1 Tbsp thyme leaves, plus more to serve (optional)
- Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6.
- Mix the flours, oats, baking powder, bicarbonate of soda and salt and pepper in a bowl. In another bowl, beat the eggs with the yogurt and oil. Stir the wet ingredients into the dry, then fold in the beetroot, bacon or nuts and thyme.
- Cut out 10-12 x 15cm/6in squares of baking parchment and fold each into a muffin mould. Divide the batter between the prepared moulds and bake in the hot oven for 20-25 minutes.
- Serve warm for lunch or dinner, sprinkled with a little more thyme if you like, with a crisp green salad dressed with a mustardy vinaigrette.
Also from Scandi Bites:
Recipes excerpted with permission from Scandi Bites: 60 Recipes for Sweet Treats, Party Food and Other Little Scandinavian Snacks by Trine Hahnemann, published by Quadrille, October 2019, RRP $19.99 Hardcover.