Rukmini Iyer’s recipe for beetroot, feta and rosemary breakfast muffins

date_range 06-Feb-2022
visibility 17

I love so many things about these muffins: the vibrantly pink batter, and then the perfectly balanced hit of feta alongside the beetroot and rosemary in the final bake.

These are as perfect for a lazy Valentine’s Day brunch with friends as they are for breakfast in bed à deux – especially when served with blood orange mimosas on the side. I’ve been known to eat three in one sitting, so double up if you’re having more than four people over.

Everything can be found fresh from Ocado, or in its well-stocked baking “aisle”.

Preheat the oven to 200C (180C fan)/400F/gas 6. In a large bowl, stir the grated beetroot with the lemon juice, then add the flours, baking powder, sea salt, and chopped rosemary. Mix well.

In a separate bowl or large jug, whisk the olive oil, yoghurt, milk and egg together. Stir the liquid very briefly into the beetroot and flour mixture along with half the crumbled feta. Combine just until you can’t see any flour, and no further. The less you mix, the lighter the muffin.

Spoon a tablespoon of muffin mixture into each of your 12 lined muffin cups, then scatter over the remaining feta evenly, along with a few rosemary sprigs and a small grind of black pepper.

Transfer the muffins to the oven to bake for 30-35 minutes, until well risen and firm to the touch. Allow to cool slightly on a wire rack, but make sure to serve warm. These are best eaten on the day they’re made, but can be kept in the fridge in an airtight box for up to two days and reheated gently in the oven as needed.