These sugar free, savoury beetroot muffins with cornmeal and olives are delicious for breakfast, brunch or as a healthy snack anytime.
This beetroot muffins 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. I’ve used it in soups (vegetarian borscht), salads (pomegranate beetroot salad) and made a beetroot hummus. But this is the first time I’ve used it in baking. I am sure it won’t be the last:)
Preparing the beetroot
For maximum flavour and ensuring the beetroot has the right amount of moisture I recommend baking it 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. Simply pop the beet in the oven for about 45 minutes, then cut in half and allow to cool. Peel, chop, puree and make the muffins.
Thanks to the beetroot these savoury beetroot muffins with polenta are moist and soft, not dry and tough as I had feared they might be.
You might also like this Baked Beetroot and Feta Pasta Salad.
Sugar free healthy beetroot muffins recipe
These savoury cornmeal muffins are completely moreish, very low in fat and full of rich and delicious flavour. Probably some of the healthiest muffins I’ve ever made. I used oil rather than butter and a bit of Skyr, which is almost fat free (you can use Greek yogurt instead if you prefer).
And there is no added sugar in this healthy muffin recipe! Beetroot is naturally quite sweet and pairs really well with savoury olives and cornmeal. (Another recipe where I’ve paired beetroot with cornmeal are these Beetroot Polenta Veggie Patties with Cheese).
And these cornmeal beet muffins are not just breakfast muffins either. They make a healthy lunchbox idea and great picnic food too. They taste delicious with butter, ham or cream cheese, served with soup or simply on their own as a healthy snack anytime. Enjoy them warm if you like as they release more flavour when heated.
If you decide to give this recipe a go do let me know how it turned out! Any questions, let me know:)
More savoury muffin recipes
Beetroot Muffins with Cornmeal and Olives
- 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.
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KEEP IN TOUCH!
RECIPE LINK PARTIES
I shared this healthy cornmeal muffins recipe with #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins.