Dishing Up the Dirt

Savory Beet & Buckwheat Muffins with Goat Cheese & Rosemary

I’m back on that savory muffin kick and this little number is my new favorite combo. I’m really enjoying having these savory muffins on hand for snack time with my little babe. These muffins are loaded with nourishing ingredients straight from the farm and the grains I’ve been playing around with are a lovely compliment to the fresh produce. If you have a brand new eater in your home you can skip the seeds sprinkled on top but otherwise these muffins are baby approved! These would work with any herb you’ve got in your spice cupboard but I do really love how the rosemary compliments the beets and goat cheese. And just like my previous muffin recipes you need to plan ahead because the grains need to soak in yogurt the evening before. I’ve been soaking all my grains in yogurt, buttermilk or water with a touch of vinegar to help break down the phytic acid and make the grains more easily digestible and more nutritious. If you want to learn more about that I highly recommend the book Nourishing Traditions. It’s been such a wealth of knowledge over the past year and now that I’m feeding a young babe I’ve really appreciated the information and ancient wisdom.

Anyhow these muffins are great. You can make them with golden beets or purple beets but I do love the purple hue from the latter.

Savory Beet, Goat Cheese & Rosemary Muffins

Prep Time: overnight    Cook Time: 25 minutes    Serves: 12 muffins

  • 3/4 cup millet flour (See note)
  • 3/4 cup buckwheat flour
  • 1/2 cup amaranth flour (see note)
  • 1 1/2 cups whole milk plain yogurt (we used goat milk yogurt but you can use any kind)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried rosemary
  • 2 eggs, beaten
  • 1/3 cup olive oil
  • 4 ounces goat cheese, crumbed
  • 1 1/2 cups shredded beets
  • sunflower/pumpkin/poppy seeds for topping


  1. The evening before baking, mix your flours with the yogurt and place in a warm spot in your kitchen. Cover with a towel. (see note)
  2. The next morning preheat your oven to 350F. Grease a standard 12 cup muffin tin and set it aside (or use muffins liners)
  3. Add the baking soda, salt, and rosemary to the bowl with the dough and mix. Add the eggs and olive oil. Fold in the cheese and shredded beets until just combined.
  4. Fill the muffin tins and sprinkle with the seeds (if using) and bake in the oven until a toothpick comes out clean when inserted in the middle of a muffin. About 25 minutes. Start checking the muffins around the 22 minute mark. Cooking times will vary depending on your oven.


If you don't have millet or amaranth flour, you can make up the difference with all-purpose flour. It's important to soak the flour in the yogurt the evening before to help break down the phtyic acid in the grains. This step helps to make the grains more easily digested and nutritious.

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