Beetroot and carrot muffins
40 min
Simply lovely savoury muffins featuring root veg - carrots and beetroot, to be exact. The addition of cheese is optional but is recommended!
NouvelleCuisineBio
4 people made this
Ingredients
Makes: 12 muffins
- 2 eggs
- 150ml milk
- 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
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.
