Preparation

• 1
  Preheat the oven to 200 degress celcius
• 2
  Use a silicon cupped muffin tray or line a metal tray with greaseproof or baking paper
• 3
  In a large bowl mix the flour, crumbled cheese and seasonings
• 4
  In a jug mix the beetroot, egg, milk and oil
• 5
  Gradually pour the wet mixture into the flour mixture, mix until just combined, the less mixing donw makes for a lighter texture
• 6
  Divide the mixture between the 12 muffin cases/moulds
• 7
  Bake for 25-30 minutes
• 8
  Remove from oven and leave to cool, they can be eaten warm or cold
• 9
  Top with the remaining cheese before serving