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Beetroot, Walnut, Wild Garlic and Goat's Cheese Brunch Muffins

Beetroot, Walnut, Wild Garlic and Goat’s Cheese Brunch Muffins

Delicious and filling savoury muffins packed full of healthy ingredients including beetroot, wild garlic, walnuts, olive oil, thyme and some surprise chocolate. They work brilliantly as a brunch meal or for packed lunches or picnics.

Course Brunch, Lunch, Picnics
Cuisine British
Keywords beetroot, goat's cheese, muffins, savoury, walnuts
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 muffins
Author Choclette

Ingredients

  • 300 g flour I used ⅓ wholemeal, ⅓ rye, ⅓ white
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp sea or rock salt
  • ground black pepper to taste
  • 15 g dark chocolate unsweetened – grated
  • 2 large eggs I used duck eggs
  • 100 ml olive oil
  • 100 ml yogurt
  • 100 ml milk
  • 100 g soft goat’s cheese
  • 4 smallish beetroot weighing about 300g 250g when scrubbed, topped, tailed & grated
  • 8 wild garlic leaves ramsons – finely chopped
  • 4 sprigs thyme leaves
  • 50 g walnuts – roughly chopped

Instructions

  1. Sieve the dry ingredients into a bowl with the chocolate and pepper. Stir in the walnuts and make a well in the centre.
  2. Break in the eggs and start stirring, slowly adding the oil, yogurt and milk as you go along until just combined.
  3. Gently mix in the beetroot, wild garlic, thyme and ⅔ of the goat’s cheese (cubed).
  4. Spoon into a greased 12 hole muffin tin (I used two 6 hole silicone moulds).
  5. Divide the remaining ⅓ cheese into 12 pieces and place one on top of each muffin.
  6. Bake at 180C for about 30 minutes until the muffins are well risen and nicely browned. Leave to cool for a couple of minutes then turn out not a wire rack to cool completely – or eat whilst warm.