Savoury Beet Muffins

A muffin with a savoury beet flavor that is filled with healthy fiber for your break time or lunch.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Step: 2

Whisk flour, oat bran, baking powder, baking soda, cinnamon, and ginger in bowl. Whisk sugar, goat cheese, and eggs together in a separate bowl until smooth and creamy; stir flour mixture into goat cheese mixture until flour mixture is completely absorbed into batter. Fold in beets. Spoon batter into the prepared muffins cups, filling 2/3 full.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Per Serving: 184 calories; protein 5.6g; carbohydrates 33.2g; fat 4.1g; cholesterol 38.5mg; sodium 185.1mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.