Beetroot, Carrot & Coriander Muffins
45 minutes – pre-heat oven to 180°c 165°c fan – 350°f - Reg 4
5 large of 24 small muffins
I love muffins to serve with soups they make a great change from bread, can be made in advance and just reheat for a few minutes – at this time you can add extra cheese toppings.
180°c/165°c fan - 350°f - Reg 4
Grease 5 large or 24 mini muffin tray
Mix flour, baking powder, vegetables, grated cheese (save a little for toppings) & seasonings
In separate bowl, whisk milk, egg, vinegar & olive oil together
Add liquid to flour mixture and mix in coriander until well combined
Divide mixture between holes bake for 10 minutes then take out and add further cheese for topping
Bake for a further 10 minutes until risen and golden brown.
At this stage they can be frozen and reheated when required.
This is a great recipe to use for other vegetables just mix and match with herbs that complement the veg.
Great accompaniment with Carrot & Coriander Soup or try as a warm canape
225g Self raising flour
1 tspn baking powder
1 medium beetroot grated
2 medium carrots grated
50g grated cheese
6fl full fat milk
1 egg beaten
1 tab cider vinegar
75ml olive oil
1 tab chopped fresh coriander