Main content
Sorry, this episode is not currently available

Foodie Thursday: Beetroot and Bacon Muffins

It's another Autumnal foodie Thursday, so Nigel Barden is bringing Simon beetroot and bacon muffins. Plus there's the usual business of confessions and homework, and all the sports and money news.

1 hour, 55 minutes

Last on

Thu 20 Nov 2014 17:05
Â鶹ԼÅÄ Radio 2

More episodes

Previous

Hugh Bonneville

Next

All Request Friday!

See all episodes from Simon Mayo Drivetime

Music Played

  • Terry Allen & The Panhandle Mystery Band

    Red Leg Boy

  • The Animals

    We Gotta Get Out Of This Place

  • Coldplay

    Ink

    • Ghost Stories.
    • Parlophone.
    • 001.

  • Eagles

    Hotel California

    • The Best Of Eagles.
    • Asylum.

  • Bryan Ferry

    Loop Di Li

    • (CD Single).
    • BMG.
    • 1.

  • Joan Jett and the Blackhearts

    I Love Rock 'n' Roll

    • Joan Jett - I Love Rock 'n' Roll.
    • Blackheart.

  • Madness

    Bed & Breakfast Man

    • It Must Be Love.
    • Virgin.
    • 2.

  • The Script

    No Good In Goodbye

    • (CD Single).
    • Columbia.
    • 1.

  • Bruce Springsteen

    Dancing In The Dark

    • Bruce Springsteen - Greatest Hits.
    • Columbia.

  • Take That

    These Days

    • (CD Single).
    • Polydor.

  • Tears for Fears

    Head Over Heels

    • Rule The World: The Greatest Hits.
    • Virgin EMI Records.
    • 5.

  • Village People

    YMCA

    • Night Moves (Various Artists).
    • Double Gold.

  • Will Young

    Leave Right Now

    • (CD Single).
    • BMG/19.

Beetroot & Bacon Muffins

by Trine Hahnemann from Scandinavian Baking (Quadrille)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Ìý

Beetroot is a great vegetable & I try to use it in all kinds of recipes. ÌýThis savoury muffin is great to eat with a salad at lunch. ÌýYou can also make the recipe as mini muffins for canapés (these will need less time baking in the oven). ÌýThey are a great snack for children & I also bake them to bring along on hikes as an easy lunch. ÌýSubstitute the bacon for toasted walnuts, if you prefer.

Ìý

Serves 10-12

Ìý

Prep time: 10 mins

Cooking time: 20-25 mins

Ìý

Ingredients

50g wholegrain stoneground spelt flour

150g plain flour

50g jumbo oats

2 tsp baking powder

½ tsp bicarbonate of soda

8g salt

1 tbsp freshly ground black pepper

3 eggs

250ml full-fat yoghurt

4 tbsp olive oil

200g raw beetroot, finely chopped

100g cooked bacon lardons or toasted walnuts

1 tbsp thyme leaves, plus more to serve (optional)

Ìý

Method

1.

Preheat the oven to 200C/400F/gas mark 6.

Ìý

2.

Mix the flours, oats, baking powder, bicarbonate of soda & salt & pepper in a bowl. ÌýIn another bowl, beat the eggs with the yoghurt & oil. ÌýStir the wet ingredients into the dry, then fold in the beetroot, bacon or nuts & thyme.

Ìý

3.

Cut out 10-12 x 15cm squares of baking parchment & fold each into a muffin mould. ÌýDivide the batter between the prepared moulds & bake in the hot oven for 20-25 mins.

Ìý

4.

Serve warm for lunch or dinner, sprinkled with a little more thyme if you like, with a crisp green salad dressed with a mustardy vinaigrette.

Broadcast

  • Thu 20 Nov 2014 17:05
    Â鶹ԼÅÄ Radio 2