Ruby Red Mini Muffins
Finger food
Using boppin' beetroot + crunchy carrot, these mini muffins are perfect to accompany a meal or by themselves as finger food- and they're just the right size for little hands to hold.
The sweetness comes from beetroot + carrot, so there's no need for any naughty ingredients!
This recipe is from The First Foods Book.
Makes
36Prep
15Cook
25
Freeze
me!
Ingredients
- 60g/21/4oz unsalted butter, melted, plus extra for greasing
- 140 g/5 oz plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 large egg, lightly beaten
- 150 ml/¼ pint natural yogurt
- 30 g/1 oz feta cheese, grated
- 1 small carrot (about 60g/ 2 1/4 oz), peeled and grated
- 100 g/3½ oz cooked beetroot (not in vinegar), patted dry + grated
- Boiled egg quarters and steamed broccoli florets, to serve
Method
- Preheat the oven to 190°C/375°F/Gas Mark 5. Grease 36 holes of 3 mini-muffin tins
- Sift the flour, bicarbonate of soda + baking powder into a large bowl + stir until combined, then make a well in the centre.
- Beat together the egg, yogurt + melted butter in a bowl, then gradually pour into the dry ingredients + add the feta, carrot and beetroor.Using a wooden spoon, stir together gently but thoroughly until just combined.
- Divide the mixture evenly among the prepared muffin holes, then bake in the oven for 2-22 minutes until risen. Leave to cool slightly, then cool completely on a wire rack.
- Serve as finger food with boiled egg quarters and steamed broccoli florets.
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