Ingredients for Beetroot Thyme Muffins
- 2 medium-sized beetroots, grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup sultanas
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Beetroot Thyme Muffins
- Grate 2 medium-sized beetroots into a fine-mesh sieve lined with cheesecloth. Set aside over a sink for 30 minutes to drain excess moisture.
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1/2 cup sultanas (raisins).
- In a separate bowl, whisk together 1 large egg, 1/2 cup buttermilk, and 1/4 cup melted unsalted butter.
- Gently fold the wet ingredients into the dry ingredients, along with the drained grated beetroot, 1/4 cup grated Parmesan cheese, and 1 tablespoon fresh thyme leaves.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the tops of the muffins with the remaining 1/4 cup grated Parmesan cheese and 1 tablespoon fresh thyme leaves.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
39g
Fat
31g
Carbs
18g
