Rukmini Iyer’s recipe for Valentine’s beetroot, feta and rosemary breakfast muffins

Beetroot, feta and rosemary breakfast muffins. Photograph: Lizzie Mayson/Guardian. Food stylist: Esther Clark. Prop stylist: Anna Wilkins

I love so many things about these muffins: the vibrantly pink batter, and then the perfectly balanced hit of feta alongside the beetroot and rosemary in the final bake.

These are as perfect for a lazy Valentine’s Day brunch with friends as they are for breakfast in bed à deux – especially when served with blood orange mimosas on the side. I’ve been known to eat three in one sitting, so double up if you’re having more than four people over.