These savoury Beetroot Cornmeal Muffins with Green Olives are delicious for breakfast, brunch or as a healthy snack anytime.
BEETROOT CORNMEAL MUFFINS WITH GREEN OLIVES
This Beetroot Cornmeal Muffins with Green Olives recipe was very spontaneous, a complete experiment, which I really did not think was going to work on first attempt. I just wanted to make something new with beetroot (this happens a lot in my kitchen!) though suspected that the recipe was going to need work.
As it turned out rather happily, the recipe was an absolute success and I am very excited to share it with you today!
I am always looking for new ways of preparing beetroot. If you follow my blog you may have noticed that I am partial to beetroot. I’ve used it in soups, salads and made a beetroot dip (see all my beetroot recipes). But this is the first time I’ve used it in baking. I am sure it won’t be the last:)
For maximum flavour and the right amount of moisture I recommend baking the beetroot whole (see Instructions below). I’ve used this method before with my Beetroot Potato Dumplings, and it worked so well in that recipe I decided to use it again. Thanks to the beetroot these savoury muffins are moist and soft, not dry and tough as I had feared they might be.
These Beetroot Cornmeal Muffins with Green Olives are completely moreish, very low in fat and full of rich and delicious flavour. Probably some of the healthiest muffins I’ve ever made.
And they are not just breakfast muffins, either. They make a healthy lunchbox idea, great picnic food, taste delicious with butter or cream cheese or simply on their own as a healthy snack anytime.
If you decide to give this recipe a go do let me know how it turned out! Any questions, let me know:)
I shared this recipe with #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins.
- 1 large beetroot
- 100 g cornmeal approx. half a cup
- 50 g self-raising flour approx. 1/3 cup
- 2/3 teaspoon baking powder a little less than a teaspoon
- 18 green olives pitted, sliced
- 1 egg
- 3 heaped tablespoons Skyr or Greek yogurt
- ¼ cup vegetable oil plus ½ teaspoon for greasing the pan (I used cold pressed rapeseed oil)
- Sea salt and pepper to taste
Bake the beetroot whole in a preheated oven (gas mark 7) for 45 minutes. Remove from the oven, cut in half and allow to cool completely. Peel, chop, puree until smooth and season to taste. Set aside.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 6-case muffin pan (spread a little oil around the pan using a small piece of paper towel).
In a bowl combine the cornmeal, flour and baking powder. Stir with a whisk and set aside.
Beat together the egg and oil for about a minute, then add the Skyr, a little seasoning and continue beating for another minute or so. Add the pureed beetroot and olives and stir well. Pour in the flour mixture all at once and stir only until the dry ingredients are no longer visible. Spoon the mixture into the muffin cases (sprinkle with seeds of your choice if you like) and bake for 28 minutes.
Remove from the oven, allow to cool in the pan for a few minutes, then run a small knife around the edges of each muffin and remove from the pan. Serve hot or cold.