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Beach inspired products and ideas for people who want to bring their food to life.

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Beach inspired enamelware, kitchenware and recipes for bringing food to life.

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Beetroot and Bacon Muffins

These are a really fantastic combination for a savory muffin, that work so well for lunch served with a little green salad with a mustard dressing.

BEETROOT AND BACON MUFFINS

Makes 10-12

INGREDIENTS

50 g wholemeal spelt flour

150 g plain flour

50 g whole oats

2 tsp baking powder

½ tsp bi-carb powder

Pinch salt

1 tbsp. freshly ground black pepper

3 eggs

250 ml full fat natural yoghurt

4 tbsp. olive oil

200 g raw beetroot, finely chopped

100 g cooked bacon lardons

50 g toasted, chopped walnuts

1 tbsp. thyme leaves, plus extra to serve

METHOD

1.        Preheat the oven to 200 degrees.

2.       Mix the flours, oats, baking powder, bi-carb, salt and pepper in a bowl.  In a separate bowl, beat the eggs with the yoghurt and oil.  Stir the wet ingredients into the dry ingredients, then fold in the beetroot, nuts and bacon.

3.       Cut out 10-12 15cm squares of baking paper and fold each into a muffin mould.  Divide the batter between the prepared moulds and bake in a hot oven for 20-25 minutes

 

4.       Serve warm for breakfast, brunch or lunch, sprinkled with a little extra thyme leaves and a crisp green salad.