Salt Baked Golden Beetroot with Smoked Labneh & Crispy Capers
From the Field Kitchen
-
24 Hours
-
Serves 2
1 Hour
Serves 10-12
What you'll need…
- 175g Raspberries
- 100g Unsalted butter
- 65g Caster sugar
- 65g Light brown soft sugar
- 2 Large eggs
- 125g Greek yoghurt
- 1 Tablespoon vanilla paste
- 5 Tablespoons milk
- 250g Self raising flour
- 1 Teaspoon baking powder
- 90g White chocolate chips (optional)
- For the Crumble Topping:
- 3 Tablespoons plain flour
- 3 Tablespoons light brown soft sugar
- 50g Cold unsalted butter
- 50g Oats
The method
1
Heat you oven to 200°C and line a muffin tin with paper cases.
2
Place all of the crumble topping ingredients into a bowl and rub together until it forms a crumbly texture.
3
For the muffin mix, beat the sugar and butter together until pale and fluffy. Then gradually mix in the eggs and then the yoghurt, vanilla and milk.
4
Slowly add in the flour and baking powder until it forms a smooth batter. Then carefully fold in the raspberries and chocolate chips (if using).
5
Fill each muffin case with the mixture and sprinkle some of the crumble mixture over the top. Bake until golden (20-30 minutes) and a knife comes out clean. Enjoy!
Recipe from BBC Good Food.
