Beetroot Muffins
A featured recipe by J’veux être bonne. Repeat after us: Churv. Chevreeei. Chavry. Tch… ah forget it, we’re done. The point with this exercise was to get you to know all of the ways you shouldn’t pronounce the name of the beetroots best friend, chèvre. Che-v-rrrr. Just taste those letters. They taste kind of nice, huh? Especially when grilled with some honey sprinkled on top of them.
Ingredients
- 200 g beet raw beetroots
- 1/2 lemon (juice and zest)
- 2 egg
- 60 g salted butter
- 1 tsp baking soda
- 100 g all-purpose flour
- 100 g white granulated sugar
- 1/2 tsp cinnamon powder
- 1/2 tsp ground ginger
- goat cheese pref chèvre
- honey
- rosemary or nuts
Instructions
- Bake the beetroots in tinfoil for 50 minutes in an oven at 392 F (200 C).
- Peel and let cool. Lower the heat of the oven to 356 F (180 C).
- Mix the beetroots with the lemon juice and zest in a tabletop blender to a purée.
- Separate the egg yolks from the whites and save both.
- Whisk the yolks together with the sugar and mix in the beetroot puree. Mix in the flour, baking soda and herbs to a batter.
- Melt butter and add to the batter. Finally, add the egg whites.
- Fill into the muffin forms.
- Bake for 20 minutes at 356 F (180 C).
- Add chèvre on top of the muffins after.
- Take out of the oven and top with honey and nuts.
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