Beetroot and Goat’s Cheese

INGREDIENTS (MAKES: 12)

◆ 300g plain flour

◆ 1tbsp baking powder

◆ 1 medium egg, beaten

◆ 200ml whole milk

◆ 115g butter or margarine, melted

◆ 150g cooked beetroot in natural juice, grated

◆ 200g French goat’s cheese, crumbled

◆ 150ml whipping cream

◆ Beetroot crisps and chopped chives to garnish

1

preheat the oven to 190˚c (170˚c Fan oven, gas Mark 5). line a 12-cup muffin tin with paper muffin cases. sift the flour and baking powder into a bowl.

2

Make a well in the centre and add the egg, milk and melted butter. gradually mix together to form a smooth batter, and fold in the beetroot and half the cheese to make a thick cake mix.

3

divide between the cake cases, smooth the tops and bake for about 25min until risen and firm to the touch. transfer to a wire rack to cool.

4

to decorate, mash the remaining goat’s cheese with a fork. whip the cream until peaking and whisk in the goat’s cheese. spread or spoon on top of each cake and decorate with crisps and chives to serve.

280 Calories per cake