We recently became a family of four and I was very lucky to have souper-grandma down from Scotland to help me out for the first week. We had a lovely time and made the most of the chance to cook and eat some nice meals together.
This beetroot and sweetcorn muffin was an experiment that turned out really well – a savoury muffin that makes a great alternative to bread as a side dish or a tasty snack served either as is or with a little soft cheese or humous.
They are filling but not too dense, nutritious, baby friendly, gluten-free and higher in protein than other breads/muffins. Oh and the mixture is a spectacular colour!
Our first batch was made with my favourite smoked sweet Spanish paprika but unfortunately it overpowered the other ingredients. I suggest adding a little chilli powder instead, or if you really like paprika to use an un-smoked variety. The secret nutritional weapon in these muffins is gram flour, which you can buy in almost any supermarket, usually in the Asian foods section.
1 tin sweetcorn (approx 200g drained)
1 pack cooked beetroot (approx 250g, NOT in vinegar)
150g greek yoghurt
2 medium eggs
200g gram flour
1/2 tsp chilli powder or a pinch of chilli flakes to taste (see notes above, omit for small children)
1 tsp bicarbonate of soda
1 tsp baking powder
Preheat oven to 200 C.
In a bowl, melt the butter and after allowing it to cool a little, mix in the yoghurt and beat in the eggs.
Drain the sweetcorn and beetroot and blitz in a food processor or blender (I used our new nutri-bullet but any will do) until smooth. Add this beetroot mixture to the yoghurt and eggs, this is when it starts to look really cool!
Use another (large) bowl to mix the dry ingredients then slowly add the fabulous pink concoction. Beat until well blended and starting to thicken a little.
Spoon the mixture into 12 deep muffin cases in a muffin tin then bake for 20 minutes. Cool on a wire rack and you’re ready to go!
These will keep for a few days in an air-tight tin or up to a week in the fridge.