Beetroot and feta muffins cropped 3

Beetroot, feta & rosemary muffins

Makes 10


1. Preheat oven to 180°C. Grease 2 x 6 large holed (Texas) muffin trays with spray oil.

2. Puree beetroot with lemon juice in a blender or food processor. Alternatively, smash the beetroot in the unopened packet with your hand, then tip the contents into a bowl and mix in the lemon juice.

3. Mix together the melted butter, buttermilk in a glass bowl or jug. Whisk in eggs. Add the beetroot puree to the buttermilk mix. 

4. Combine the remaining dry ingredients in a large mixing bowl. Add half of the feta and mix.

5. Stir liquid ingredients into dry ingredients, mixing until combined – do not overmix, the flours should be just mixed in.

6. Scatter one third of the grated Parmesan cheese in the muffin cases, then spoon in the batter, filling each  to two thirds full.  

7. Mix the remaining Parmesan with the feta cheese and chopped rosemary and sprinkle over the top of the muffins mix. 

8. Bake trays in the center of the oven for about 18-20 minutes. Check after 15 minutes to see if muffins are getting too coloured on top, cover with a sheet of foil. Cook until risen, and a skewer inserted comes out clean. 

9. Remove from the oven. Leave muffins in tins for at least 5 minutes before removing. To remove, run a small knife around the muffins and lift them out.  Best served warm.