Beetroot Salted Muffin

Hello Dear Friends,

Muffins are not always going to be sweet :) I prepared years ago from cornmeal muffins Then it was fun to bake a salty muffin again. It can be tried just for its moist texture. If you have 3-4 beets, it will be enough, or you can buy ready-made boiled beets. But do not forget to boil the beets with the skin on so that they do not lose their color.

You can adjust the salt ratio according to the cheese you will use. There was half french type goat cheese at home, I used it. You can use any type of cheese you want, whether it's soft or hard.

Also, I like rosemary to cheese and beet combination. Make sure to add fresh rosemary if you have it.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

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Ingredients for Beet Salted Muffins Recipe

• 3 pieces of eggs
• 1 sweet spice salt
• half a glass of yogurt
• half a glass of oil
• 1 cup beetroot puree
• 1 boiled beetroot
• ½ cup goat cheese
• 1 sprig of fresh rosemary
• 1 package baking powder
• 2 water glass flour

How to Make Beetroot Salted Muffins Recipe?

1. Peel the boiled beets and after they cool, pass 2 of them through the blender and mash them.
2. Chop 1 beet into small cubes and set aside. Chop the goat cheese into cubes the same size as the beets.
3. Take the eggs into the mixer bowl and add salt and beat until foamy. Add the beet puree, oil and yoghurt and whisk until completely mixed.
4. Mix the flour and baking powder on medium speed.
5. Add the chopped beetroot, goat cheese and rosemary to the cake dough and mix with the help of a spatula.
6. Grease muffin cups and distribute cake mix.
7. Bake in the oven preheated to 180 degrees for 20 minutes. Take the baked cakes out of the oven and when they come to room temperature, remove them in molds and serve.