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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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something different to try Ingredients:
200 g cooked beetroots |
270 g plain flour |
1 tablespoon baking powder |
50 g sultanas |
1 egg |
300 ml buttermilk |
50 g melted butter |
50 g parmesan cheese |
2 teaspoons fresh thyme leaves |
Directions:
1. 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.
2. 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.
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