Beetroot Thyme Muffins

Something different to try

Grate beetroot into a sieve and set aside over sink for 30 minutes to drain.

Sift flour and baking powder into a bowl , add sultanas and season with salt and pepper.

Beat together the egg , buttermilk and butter and gently fold into flour mixture with beetroot and half the parmesan and thyme.

Spoon into greased muffin pans and top with remaining parmesan and thyme.

Bake for 15-20 minutes.

Serve warm with soups or salads.

beetroots, plain flour, baking powder, sultanas, egg, buttermilk, butter, parmesan cheese, fresh thyme leaves