Celeriac & Cheddar Muffins

Though these muffins may not be popular in Tasmania, they are tender, delicious and very moreish. This recipe was conjured up again in the early hours; it's my third recipe using the celeriac Sylvia gave me and I have one left.

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 eggs
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.

 Notes:
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