Sarah's Beetroot Feta Muffin Slice

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My mum used to make it, and I’ve adapted it to be gluten free


1 red onion

2 tablespoons Olive Oil

450g can baby beetroot

2 cups Gf flour

4 teaspoons Gf Baking Powder

½ teaspoon salt

2 eggs

¼ cup Olive Oil

1¼ cups milk

100g feta goats cheese


Peel the onion and chop finely.

Heat the first measure of oil in a frying pan and sauté the onion for 5 minutes or until clear, not coloured.

Drain the beetroot and cut into halves or quarters depending on the size of the beetroot.

Sift the gf flour, gf baking powder and salt into a bowl.

Make a well in the centre.

Beat the eggs and oil together.

Add the onion.

Mix into the milk.

Pour into the dry ingredients and mix quickly until the dry ingredients are just wet.

Pour the mixture into a baking paper bottom lined 20 x 30 cm sponge roll tin.

Arrange the beetroot over the mixture.

Crumble over the feta

Bake at 190C for 30 minutes or until lightly golden and cooked.

Serve warm or cold



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