Beetroot is a great vegetable and I try to use it in all kinds of recipes. This savoury muffin is great to eat with a salad at lunch. You can also make the recipe as mini muffins for canapés (these will need less time baking in the oven). Substitute the bacon for toasted nuts (walnuts, pine nuts or cashews), if you prefer.
- 200g plain flour
- 50g oats
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 8g salt
- 1 tablespoon freshly ground black pepper
- 3 eggs
- 250ml full-fat yoghurt
- 4 tablespoons olive oil
- 200g raw beetroot, finely chopped
- 100g cooked bacon or toasted nuts (pine nuts, walnuts or cashews)
Preheat the oven to 200°Celsius.
Mix the flour, oats, baking powder, bicarbonate of soda, and salt and pepper in a bowl. In another bowl, beat the eggs with the yoghurt and oil. Stir the wet ingredients into the dry, then fold in the beetroot, bacon or nuts.
Cut out 10–12 x 15cm squares of baking parchment and fold each into a muffin mould. Divide the batter between the prepared moulds and bake in the hot oven for 20–25 minutes.
Serve warm for lunch or dinner with a crisp green salad dressed with a mustardy vinaigrette.
Recipe taken from Scandinavian Baking by Trine Hahnemann
This comprehensive collection of modern Scandinavian baking recipes looks into a world of steamed-up kitchen windows, cake parties on deserted Scandinavian beaches, family Christmas traditions, flaky Danish pastries, dense breads and creamy layer cakes. On a savoury note, crispbreads and rye loaves abound, as do stunning tarts and recipes for smørrebrød and different toppings to be eaten at a social lunch known as a smørgåsbord.
You can purchase Scandinavian Baking at cooked.com.
Published by Quadrille Publishing.
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