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MARBLED MUFFINS WITH SAINT-NECTAIRE CHEESE, TURMERIC AND BEETROOT

Serves 4

ingredients

200 g flour
2 tablespoons olive oil
2 tablespoons grapeseed oil
3 small eggs
1 Petit-Suisse
60 ml milk
1 sachet baking powder
100 g Saint-Nectaire cheese
1 beetroot
20 pistachios
Turmeric
Salt and pepper

method

Preheat the oven to 150°C (Gas Mark 5)
Place the flour, baking powder, eggs, oil, milk and Petit-Suisse in a bowl and mix. Add salt and pepper. Separately, blend the beetroot (or mash with a fork). Coarsely chop the pistachios. Remove the rind from the Saint-Nectaire cheese and cut into small dice. Divide the dough into two equal parts. Add the beetroot purée to one, and the turmeric and cheese to the other, creating a marbled effect. Place in silicone muffin moulds, sprinkle with pistachios and bake for 15-20 min. Leave to cool slightly before removing from the moulds. Serve warm or cold.