Simply lovely savoury muffins featuring root veg - carrots and beetroot, to be exact. The addition of cheese is optional but is recommended!
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Makes: 12 muffins
150g plain flour
80ml olive oil
1 teaspoon ground nutmeg
1 teaspoon turmeric
1 fresh beetroot, peeled and grated
2 carrots, peeled and grated
1 small onion, finely chopped
50g grated cheese, your choice (optional)
50g crumbled blue cheese (optional)
2 teaspoons baking powder
1 pinch salt
1 pinch ground black pepper
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 180 C / Gas 4. Lightly grease muffin tin.
In a large bowl beat eggs with milk, flour, oil, nutmeg and turmeric. Stir in beetroot, carrots and onion. Finally, mix in cheeses (if using) and season to taste with salt and pepper. Pour or spoon into prepared muffin tins.
Bake in preheated oven for about 30 minutes or until a skewer inserted in the centre comes out clean.