Recipe by Chef Amrita Raichand
Ingredients
2 tsps fresh beetroot juice
1¼ cups refined flour
1 cup butter
1 cup yogurt
½ tsp baking soda
1 tsp baking powder
A pinch salt
Icing
1 cup feta cheese
1 cup fresh cream
Method
Preheat oven at 180ºC.
Cream butter with an electric blender till light. Add yogurt and beat again. Add beetroot juice and beat well.
Sift together flour, baking soda, baking powder and salt into the butter mixture. Fold well into a smooth batter.
Fill a piping bag with the batter.
Place individual silicon moulds on a baking tray and line them with fancy underliners. Pipe out the batter in the moulds filling 3/4th. Tap lightly.
Put the tray in the preheated oven and bake for 20 minutes. Remove from heat and cool.
To make icing, take feta cheese in a bowl. Add cream and whisk till well combined and smooth.
Fill another piping bag fitted with a star nozzle with the icing. Demould muffins with the underliners. Pipe out icing on top and serve.
