Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.7 Kcal (1481 kJ) | ||
| Calories from fat | 153.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 26% | |
|---|---|---|---|
| Cholesterol | 56.56mg | 19% | |
| Sodium | 862.39mg | 36% | |
| Potassium | 508.11mg | 11% | |
| Total Carbs | 40.34g | 13% | |
| Sugars | 10.59g | 42% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 10.12g | 20% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 28.9mg | 161% | |
| Calcium | 364.6mg | 36% | |
| Amount Per 100 g | |||
| Calories | 214.09 Kcal (896 kJ) | ||
| Calories from fat | 92.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.33g | 26% | |
|---|---|---|---|
| Cholesterol | 34.23mg | 19% | |
| Sodium | 521.99mg | 36% | |
| Potassium | 307.55mg | 11% | |
| Total Carbs | 24.41g | 13% | |
| Sugars | 6.41g | 42% | |
| Dietary Fiber | 2.51g | 17% | |
| Protein | 6.13g | 20% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 17.5mg | 161% | |
| Calcium | 220.7mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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