55 g/2 oz unsalted butter, melted, plus extra for greasing
140 g/5 oz plain flour
¼ teaspoon bicarbonate of soda
1 teaspoon baking powder
1 large egg, lightly beaten
150 ml/¼ pint natural yogurt
30 g/1 oz feta cheese, grated
1 small carrot, peeled and grated
100 g/3½ oz cooked beetroot (not in vinegar), patted dry and grated
1 tablespoon finely chopped thyme leaves
The bright colour of these muffins makes them irresistible to little hands. Best of all, the sweetness comes from beetroot and carrot, so there’s no need for any naughty ingredients!
1. Preheat the oven to 190°C/375°F/Gas Mark five. Grease 20 holes of 1 or 2 mini-muffin tins.
2. Sift the flour, bicarbonate of soda and baking powder into a large bowl and stir until combined, then make a well in the centre.
3. Beat together the egg, yogurt and melted butter in a bowl, then gradually pour into the dry ingredients and add the feta, carrot, beetroot and thyme. Using a wooden spoon, stir together gently but thoroughly until just combined.
4. Divide the mixture evenly among the prepared muffin holes, then bake in the oven for 15–20 minutes until risen. Leave to cool slightly, then cool completely on a wire rack.