Delicious and filling savoury muffins packed full of healthy ingredients including beetroot walnuts, olive oil and thyme. They work brilliantly as a brunch meal or for packed lunches or picnics.
Sieve the dry ingredients into a bowl with the pepper and make a well in the centre.
300 g flour, 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), ¼ tsp sea or rock salt, freshly ground black pepper to taste
Break in the eggs and start stirring, slowly adding the oil and yoghurt as you go along until just combined.
2 large eggs, 100 ml olive oil, 200 ml natural yoghurt
Chop ⅔ of the goat’s cheese into small cubes. Gently mix them in to the flour along with the grated beetroot, walnuts and thyme.
100 g soft goat’s cheese, 4 small beetroot, 4 sprigs fresh thyme, 50 g walnuts
Spoon into a greased 12 hole muffin tin (I used two 6 hole silicone moulds).
Divide the remaining ⅓ cheese into 12 pieces and place one on top of each muffin.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for about 30 minutes or until the muffins are well risen and nicely browned. Leave to cool for a couple of minutes then turn out on to a wire rack to cool completely – or eat whilst warm.
Notes
Optional Extras
For added depth and richness add 20g chocolate (100%) or 2 tbsp cocoa powder
In spring, swap the thyme for 8-10 chopped wild garlic leaves