For these muffins you will need
180g of finely grated celeriac
180g of finely grated cheddar cheese
180g of self raising flour + 1 teaspoon of baking powder
70g of unsalted butter
140g of plain low fat yogurt
2 teaspoons of Marigold bouillon powder or 1 teaspoon of salt
ground white pepper
Heat the oven to 180C and prepare a muffin tin with 6 large muffin liners. Grate the celeriac and the cheese and place in a large bowl. In a food processor, mix together the flour, baking powder, butter, eggs, yogurt and seasoning, Process only until you have a soft thick mix. Pour this mix onto the celeriac and cheese and working quickly, mix together well. Spoon into to muffin cases and place in a moderate oven, 180C for 30 to 35 minutes.
These muffins will work well with grated carrot and you can also vary them with the use of fresh herbs such as dill, chives and parsley, a little horse radish would work a treat too.
|Helibores from the garden, Spring is on its way|