Beetroot, feta and pistachio muffin slice
1 red onion
2 tablespoons Alfa One Rice Bran Oil
450g can baby beetroot
2 cups flour
4 teaspoons Baking Powder
½ teaspoon salt
¼ cup Alfa One Rice Bran Oil
1¼ cups milk
100g feta cheese
½ cup chopped pistachio nuts
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 flour, 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 and sprinkle with the chopped nuts.
Bake at 190 degrees C for 30 minutes or until lightly golden and cooked.
Serve warm or cold, cut into pieces to suit the serving occasion.