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Goats Cheese and Beetroot Muffins

The acidity in the goat’s cheese is surprising and balances well with the Sauvignon Blanc.

Quick and easy, the muffins look great and are a perfect pairing.

Mini Beetroot and goats cheese Muffins

Recipe

  • INGREDIENTS
  • 200g Goat’s cheese – I like the Chavroux which comes in a log from Waitrose.
  • 2 whole medium beetroot (roasted skin on for 45 minutes at 180)
  • 280g plain flour
  • 2 tsp baking powder
  • 1/2 tsp Bicarbonate of Soda
  • 2 large eggs – lightly beaten
  • 300ml natural yoghurt
  • 85g butter
  • Pumpkin seeds, salt and pepper
  • Preheat your oven and roast your beetroot in advance.  Set aside to cool in a covered bowl, once cool enough to handle, peel off the skin by hand.  Grate the beetroot.
  • Grease your mini muffin tin well.
  • Sift your flour, baking soda, bicarb, 1/2 tsp salt into a mixing bowl.
  • Melt your butter.
  • Separately, mix together eggs, yoghurt, beat in butter.
  • Combine all ingredients, wet, dry, half the goat’s cheese and beetroot – minimal mixing so as to keep optimal fluffiness. Leave the pumpkin seeds for garnish.
  • Spoon into muffin tin and sprinkle with the pumpkin seeds, bake for 20-30 mins, keep an eye but you want them risen and golden.
  • For added cheesiness, once cooled a little, I like to slice in half and spread with a bit more goat’s cheese.  Then serve.
  • Et voila – pass me the Sauvignon Blanc!

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