I often bake a batch of muffins, and when I saw this recipe in Robyn Martin Bakes I had to try it. The end result was delicious and I’ve made it a couple of times.
Ingredients
1 x can baby beetroot
2 cups plain flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh chives or spring onions
2 eggs
2 Tablespoons olive oil
1 1/4 cups milk
100 grams feta cheese
1/2 cup pistachio nuts, shelled
Method
1. Drain the beetroot and cut in half lengthwise.
2. Place flour, salt and baking powder in a bowl. Chop the chives or spring onion and add to bowl.
3. Beat the eggs, oil and milk together and combine with flour mix. Do this part carefully and don’t over mix.
4. Spread the mixture into a greased or paper-lined sponge roll tin – 20 x 30 cm in size.
5. Arrange the beetroot on the top of the batter, cut side down. Crumble over the feta cheese and the pistachio nuts.
6. Cook at 190C/375F for 30 minutes.
7. Cut into slices and serve.
Shelley’s notes
1. If you don’t like beetroot try other things such as sundried tomatoes, artichokes or other favorites.
2. I ran out of pistachio nuts and substituted pumpkin seeds. They worked well.
3. I didn’t bother measuring the beetroot, cheese or nuts. I just arranged and sprinkled to my heart’s content.
4. Like all muffins, this slice is best eaten on the day of cooking.
OMG does that look good!
It’s really tasty and would go great with soup or make a quick lunch if you’ve run out of bread.
Although I don’t like beets, I love your idea of using sun dried tomatoes or artichokes. This looks like a very savory bread.
Maria – it’s delicious. Although I said it’s better eaten on the day, hubby made the remains into sandwiches for lunch. He said they were delicious!
I’d just have to leave off the feta, but other than that it looks pretty good.
You could use any type of cheese you liked or leave it off, Mary.