Beetroot & Thyme Muffins

Total Time
Prep 40 mins
Cook 15 mins

something different to try


  1. Grate beetroot into a sieve and set aside over sink for 30 minutes to drain. Sift flour and baking powder into a bowl, add sultanas and season with salt and pepper.
  2. Beat together the egg, buttermilk and butter and gently fold into flour mixture with beetroot and half the parmesan and thyme. Spoon into greased muffin pans and top with remaining parmesan and thyme. Bake for 15-20 minutes. Serve warm with soups or salads.


Most Helpful

I made these last weekend - and as there's no oven temp shown I tried cooking at varying temperatures to no avail - they turned out dense and gooey in the middle and lacked flavour. Maybe you could post an oven temperature ( cooked mine for at least 45 mins) and they were still undercooked!

Amanda M. March 16, 2015

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a