Prep time: 15 minutes Cooking time: 25 minutes Makes: 8
- 1 cup goat’s cheese, crumbled
- ½ cup cheddar cheese, grated
- 1 cup cooked beetroot, cubed
- Sprig fresh rosemary, chopped
- ½ cup walnuts, chopped
- 4 cups cake flour, sifted
- 2 tablespoons baking powder
- 1 teaspoon bicarbonate of soda
- 4 tablespoons castor sugar
- Pinch of salt
- 1 egg, beaten
- ½ cup (125ml) amasi
- ½ cup (125ml) butter, melted
- Vine tomatoes, for serving
- Cream cheese, for serving
- Preheat the oven to 180˚C.
- In a large bowl, mix cheeses, beetroot, rosemary and nuts. Sift in dry ingredients.
- In a large jug, whisk egg, amasi and butter. Pour into bowl and mix to form soft dough.
- Divide into 8 small balls. Place each ball into a lightly greased muffin pan.
- Bake for 20–25 minutes.
- Serve hot with tomatoes and cream cheese.
