Muffins with beetroot and bacon

Ingredients:

150 g diced bacon

50 g spelled flour

150 g wheat flour

50 g oatmeal

2 teaspoons baking powder

1/2 tsp baking soda

Salt

Pepper

3 eggs

2 1/2 dl yogurt

4 tablespoons grated oil

200 g fresh peeled beetroot

Preheat the oven to 200 degrees hot air

Fry bacon in a pan.

Mix all the dry ingredients together in a bowl.

Beat the eggs with yogurt and oil in another bowl.

Now mix the wet ingredients with the dry and then fold the finely chopped beetroot and bacon into the batter.

Divide the batter into muffin tins and bake them in the oven for approximately 20 minutes.