Top down view of beetroot muffins in ceramic with flowery pattern, on top of wooden board, with yogurt in round dish and green cloth in bottom right corner.
Print

Beetroot Muffins with Cornmeal and Olives

These sugar free Beetroot Muffins with Cornmeal and Olives are equally delicious for breakfast, brunch or as a healthy snack anytime.
Course Brunch, Snack
Cuisine International
Keyword beetroot, cornmeal, muffins
Prep Time 1 hour
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Servings 6 muffins
Author Monika Dabrowski

Ingredients

  • 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

Instructions

  • 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.