August 7, 2013
Beetroot and Feta Muffins
My very own improvisation. Looking up the net I was really displeased with what I found. George Colombaris' recipe looked dry, waaaay too much cream and downright unappetising - yes - I'm being very frank. Recipe in the Woman's Day and Dodoni Feta cheese company's recipe was exactly the same. Awful - why would I want a dry, tough looking muffin - what's wrong with people!! Rant over.
Maybe I'm the one being critical and others think those recipes are grand - who knows! So off I set to create a recipe that suits me. And create it I did. I'm darn well happy - I ate three while they were still warm! That's a lot of muffin.
Checking the remaining muffins to get a feel for them when cold; I was darn well happy with that too. A lovely bounce when pressed in the middle; suggesting to me they're nice and soft inside. So George I know you're a fandangled MasterChef - star baker or whatever you're meant to be - but in my humble unmastercheffery opinion; my muffins leave yours for dead.
ROASTED BEETROOT AND FETA MUFFINS
1 cup SR flour
1/3 cup grated Colby cheese
1 large roasted beetroot, cut into even sized smallish cubes
4 small green shallots, chopped
100gm feta cheese, small cubes
1/3 cup olive oil
2 heaped tablespoons plain yoghurt
Preheat oven to 180 degrees fan force; line holes of a muffin tray with paper cases. I filled 8 cases.
Sift flour, add 1/2 teaspoon crushed Maldon salt, lots of cracked pepper, toss in grated cheese; mix till just coated with the flour. Add chopped shallots; mix through.
In a separate bowl, whisk oil, plain yoghurt and eggs till very well combined.
Pour liquid into the flour; using spatula gently mix till just comes together. Add feta; mix; toss in beetroot; swirl only once or twice otherwise you will totally turn the mixture into a pinkish/red colour.
Dollop into cases; bake for 20 minutes. Hope you like 'em.