John Myers
Savory Beetroot Muffins
The perfect savory beetroot muffins recipe with a picture and simple step-by-step instructions.
- 1 bunch Basil
- 100 g Pre-Cooked beetroot
- 100 g Raw ham
- 150 g Frozen peas
- 75 g Margarine
- 2 Eggs
- 0,5 teaspoon Salt
- 250 g Wholemeal spelled flour
- 2 teaspoon Baking powder
- 200 ml Low-Fat milk
- 200 g Sour cream or Sour cream
- Wash basil, shake dry, pluck leaves and cut into small pieces. Cut the beetroot and ham into small cubes.
- Beat the margarine, eggs and salt with the electric hand mixer until smooth. Mix the flour, baking powder and basil and stir into the dough alternately with the milk. Fold in the peas, diced ham and diced beetroot.
- Line the muffin tin with paper liners and fill in the batter. Bake in the oven preheated to 180 ° for about 30 minutes.
- Serve warm or cold with a dollop of sour cream. There was also the beetroot and apple salad from my KB.
Facebook Comments