Beetroot & Thyme Muffins

1. 1

   Grate beetroot into a sieve and set aside over sink for 30 minutes to drain.

2. 2

   Sift flour and baking powder into a bowl, add sultanas and season with salt and pepper.

3. 3

   Beat together the egg, buttermilk and butter and gently fold into flour mixture with beetroot and half the parmesan and thyme.

4. 4

   Spoon into greased muffin pans and top with remaining parmesan and thyme.

5. 5

   Bake for 15-20 minutes.

6. 6

   Serve warm with soups or salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.