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Beetroot, Carrot & Coriander Muffins

O&S

45 minutes – pre-heat oven to 180°c 165°c fan – 350°f - Reg 4

5 large of 24 small muffins

Beetroot, Carrot & Coriander Muffins

Beetroot, Carrot & Coriander Muffins

Beetroot, Carrot & Coriander Muffins

Beetroot, Carrot & Coriander Muffins

Pudding
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Introduction

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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.

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Oven temperature

180°c/165°c fan - 350°f - Reg 4

Steps

  1. Grease 5 large or 24 mini muffin tray

  2. Mix flour, baking powder, vegetables, grated cheese (save a little for toppings) & seasonings

  3. In separate bowl, whisk milk, egg, vinegar & olive oil together

  4. Add liquid to flour mixture and mix in coriander until well combined

  5. Divide mixture between holes bake for 10 minutes then take out and add further cheese for topping

  6. Bake for a further 10 minutes until risen and golden brown.

  7. At this stage they can be frozen and reheated when required.

Cooks tips

This is a great recipe to use for other vegetables just mix and match with herbs that complement the veg.

Serve with

Great accompaniment with Carrot & Coriander Soup or try as a warm canape

Other Recipe

Wine pairing

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Ingredients

  • 225g Self raising flour

  • 50g oats

  • 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

  • Seasonings.