Beetroot, Carrot and Goats Cheese Muffins
When I met Vanesther of Bangers & Mash at Blog Summit in Bristol a couple of weeks ago, I learnt about her Recipes for Life challenge which she hosts in conjunction with SWALLOW, a charity which helps adults with learning difficulties to lead more independent lives. Do find out what it is all about by visiting her blog. As soon as I heard what the ingredients were (beetroot, carrot and cheese), I knew what I wanted to make. I first made savoury cocoa muffins for the Capricorn Challenge back in October last year and was very impressed by the results; I’m not sure why I haven’t made them since. My only concern was would I have time to do it. With a cake club meeting, a chocolate course and a birthday party to bake for, I really wasn’t sure if I could fit it in. But sense prevailed; as well as making a nice change to my lunchtime sandwich, it would save me having to make said item in the mornings before going to work, something I always find a bit of a chore. I was also given a bit of a helping hand by Ethel the Goat, who is up to her old tricks again and a round of Capricorn cheese or two found its way to my kitchen.
This is how I made:
Beetroot, Carrot & Goats Cheese Muffins
- Scrubbed 2 medium carrots and 2 smallish beetroot (weighing about 300g) then topped, tailed and grated them in a food processor.
- Put 300g flour (half wholemeal, half white) in a mixing bowl.
- Added 2 tsp baking powder, 1/2 tsp bicarb of soda and 1/4 tsp salt.
- Added 2 tbsp cocoa powder and 1/2 tsp cayenne
- Whisked together to ensure all was incorporated and there were no lumps.
- Stirred in 50g of chopped walnuts.
- In another bowl beat 2 large organic eggs with 200ml yogurt.
- Beat in 100ml sunflower oil.
- Beat in 100ml milk and a good good grinding of black pepper.
- Divided 100g Capricorn goats cheese into three.
- Chopped two lots into pieces and stirred into the batter.
- Chopped the third piece into twelve equal portions.
- Made a well in the centre of the dry ingredients and added the batter.
- Stirred as lightly as possible until everything was just incorporated.
- Added the grated beetroot and carrots and stirred just enough to incorporate into the mixture.
- Divided between 12 silicone muffin moulds.
- Topped each with a piece of goats cheese.
- Baked at 200C for 20 minutes
- Left for a few minutes in their moulds, then turned out onto a wire rack to cool.
These were just as good as the Beetroot, Walnut Goat’s Cheese Muffins I originally made and the raw grated vegetables cooked through with no problem.
Blog Summit Bristol
I’m not going to write an account of the Blog Summit, a really useful gathering of bloggers from Foodies100 and Tots100 held at the famous MShed down by the river. This is partly because there was not a single piece of chocolate or chocolate cake or even a chocolate biscuit to be had anywhere – can you believe it? Partly because others have written far more informative posts than anything I am likely to do and partly because this was the only 1/4 decent picture I took. I’ve listed below a couple of particularly useful write ups that others have done. It was a useful day and despite the rather long journey, it was worth attending. I met lots of very nice bloggers and heard quite a lot of useful tips about SEO, social media and photography – the follow / no follow issue was covered at some length. Special mention must go to Ali of PLUS 2.4 and Annie of Mammasaurus who rescued me from who knows what heinous fate as I wondered around Temple Meads in daze, stupefied by the splendour of a great metropolis – I am a country lass after all! Apart from the lack of chocolate, the only slight quibble I have, is that Foodies 100 members were sadly underrepresented, with only myself and Vanesther in attendance.
Blog Summit Bristol: a summary by Sally Whittle of Tots100