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WINE CHOICE: Casas del Bosque Sauvignon Blanc Reserva
Casablanca, Chile
Goats Cheese and Beetroot Muffins
The acidity in the goat’s cheese is surprising and balances well with the Sauvignon Blanc.
Quick and easy, the muffins look great and are a perfect pairing.
Recipe
- INGREDIENTS
- 200g Goat’s cheese – I like the Chavroux which comes in a log from Waitrose.
- 2 whole medium beetroot (roasted skin on for 45 minutes at 180)
- 280g plain flour
- 2 tsp baking powder
- 1/2 tsp Bicarbonate of Soda
- 2 large eggs – lightly beaten
- 300ml natural yoghurt
- 85g butter
- Pumpkin seeds, salt and pepper
- Preheat your oven and roast your beetroot in advance. Set aside to cool in a covered bowl, once cool enough to handle, peel off the skin by hand. Grate the beetroot.
- Grease your mini muffin tin well.
- Sift your flour, baking soda, bicarb, 1/2 tsp salt into a mixing bowl.
- Melt your butter.
- Separately, mix together eggs, yoghurt, beat in butter.
- Combine all ingredients, wet, dry, half the goat’s cheese and beetroot – minimal mixing so as to keep optimal fluffiness. Leave the pumpkin seeds for garnish.
- Spoon into muffin tin and sprinkle with the pumpkin seeds, bake for 20-30 mins, keep an eye but you want them risen and golden.
- For added cheesiness, once cooled a little, I like to slice in half and spread with a bit more goat’s cheese. Then serve.
- Et voila – pass me the Sauvignon Blanc!
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