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
50 g wholemeal spelt flour
150 g plain flour
50 g whole oats
2 tsp baking powder
½ tsp bi-carb powder
1 tbsp. freshly ground black pepper
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
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.