Beetroot and bacon muffins

Beetroot and bacon muffins

By
From
Scandinavian Baking
Makes
10-12
Photographer
Columbus Leth

Beetroot is a great vegetable and I try to use it in all kinds of recipes. This savoury muffin is great to eat with a salad at lunch. You can also make the recipe as mini muffins for canapés (these will need less time baking in the oven). They are a great snack for children and I also bake them to bring along on hikes as an easy lunch. Substitute the bacon for toasted walnuts, if you prefer.

Ingredients

Quantity Ingredient
50g wholegrain stoneground spelt flour
150g plain flour
50g jumbo oats
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
8g salt
1 tablespoon freshly ground black pepper
3 eggs
250ml full-fat yogurt
4 tablespoons olive oil
200g raw beetroot, finely chopped
100g cooked bacon lardons or toasted walnuts
1 tablespoon thyme leaves, plus more to serve (optional)

Method

  1. Preheat the oven to 200°C.
  2. Mix the flours, oats, baking powder, bicarbonate of soda and salt and pepper in a bowl. In another bowl, beat the eggs with the yogurt and oil. Stir the wet ingredients into the dry, then fold in the beetroot, bacon or nuts and thyme.
  3. Cut out 10–12 x 15cm squares of baking parchment and fold each into a muffin mould. Divide the batter between the prepared moulds and bake in the hot oven for 20–25 minutes.
  4. Serve warm for lunch or dinner, sprinkled with a little more thyme if you like, with a crisp green salad dressed with a mustardy vinaigrette.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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