Treat the family to these easy beetroot muffins - the kids, in particular, will love them!
- 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.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set