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Home > Recipes > Ruby Red Mini Muffins

Ruby Red Mini Muffins

Ruby Red Mini Muffins

These colourful, savoury muffins are perfect for little hands! The sweetness comes from beetroot + carrot, so there's no need for any naughty ingredients!

Makes
20
Prep
15 min
Cook
20 min
Little veg lover
From 10 months
Soya free Soya free

Ingredients

Method

  • 55 g/2 oz unsalted butter, melted, plus extra for greasing
  • 140 g/5 oz plain flour
  • ¼ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 150 ml/¼ pint natural yogurt
  • 30 g/1 oz feta cheese, grated
  • 1 small carrot, peeled + grated
  • 100 g/3½ oz cooked beetroot (not in vinegar), patted dry + grated
  • 1 tablespoon finely chopped thyme leaves

Ingredients

Method

  1. Preheat the oven to 190°C/375°F/Gas Mark 5. Grease 20 holes of 1 or 2 mini-muffin tins.
  2. Sift the flour, bicarbonate of soda + baking powder into a large bowl + stir until combined, then make a well in the centre.
  3. Beat together the egg, yogurt + melted butter in a bowl, then gradually pour into the dry ingredients + add the feta, carrot, beetroot + thyme. Using a wooden spoon, stir together gently but thoroughly until just combined.
  4. Divide the mixture evenly among the prepared muffin holes, then bake in the oven for 15–20 minutes until risen. Leave to cool slightly, then cool completely on a wire rack.
  5. Store your muffins in the refrigerator and eat within 2-3 days

Fun For Little Ones

Little chefs will love to help you sift the flour + watch it fall like snow.

Tip!

You can pop these muffins in the freezer + defrost for another time!

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