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.


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.


  1. Mariana, you're welcome at my kitchen table any time. I'm pretty sure our palates are similar, as my fetta and tomato muffins are along the same sort of lines to these ones. And dry ones?...pfft, no thank you.