Beetroot and Bacon Muffins Recipe

Try this savoury pastry as a lunchtime salad accompaniment or an after-school snack for the kiddos. Make it vegetarian by swapping walnuts for bacon.

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10-12 SERVINGS

Ingredients

  • 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)

Directions

  • 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.
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Beetroot is a great vegetable and I try to use it in all kinds of recipes. This savory 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.

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