When G. and I were in New Zealand last year, I bought a very expensive, very good cookbook. G. thought I was out of my mind. It cost $50, which is about $41.50 in U.S. dollars, and it was thick and heavy _ not something you want to lug around during weeks of traveling. But it spoke to me, and I shelled out the cash. I’ve never regretted it. Every recipe I’ve tried so far has been good.
With our abundance of beets, I’ve been looking for ever more novel things to make with them. I turned to the New Zealand cookbook and found a recipe for savory beet and rosemary muffins. They appealed to me because I love to bake, they don’t contain sugar and it’s yet another way to use our beets.
G. didn’t like the muffins, but then he was hoping for something more along the lines of chocolate beet cake. I found them delicious for breakfast. But, do yourself a favor and don’t make the mistake I did. Don’t use paper muffin cups. They stick to the muffins. Greasing the pan is definitely the way to go.
Also, because the recipe is from New Zealand, it uses metric weight measures, rather than the English volume measures common in the U.S. The easiest way to deal with this is by using a kitchen scale that’s set to metric measures. Then you can just zero it as you add each new ingredient. I resisted buying a scale for a long time, but now I have one in each home. It has made baking much easier, and my second one wasn’t that expensive — only about $40.
Beetroot and Rosemary Muffins
200 grams beetroot, coarsely chopped
250 grams flour
1 teaspoon baking powder
1/2 teaspoon salt
50 gram golden raisins
300 millilitres milk
50 grams butter, melted
50 grams Parmesan cheese
2 teaspoons fresh rosemary, chopped
Grease muffin tin.
Grate beetroot and leave in sieve for at least 15 minutes to drain.
Combine flour, baking powder, salt and raisins in bowl. Fold in beetroot.
Beat egg in separate bowl and add milk and butter.
Combine wet and dry ingredients. Stir for a dozen strokes and them stop. Don’t over-mix.
Sprinkle 1/3 of Parmesan into muffin holes. Spoon in batter. Mix remaining Parmesan and rosemary and sprinkle on top of muffins.
Bake at 400 degrees for 15 to 20 minutes.