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Beetroot Muffins

Beetroot Muffins

A moist muffin, with hints of earthy sweetness, hiding shredded beetroot and nutrient-rich sesame seeds.
Servings 10


  • 180 g Butter
  • 90 g Sugar
  • 3 Eggs
  • 180 g Plain Flour
  • 2 tsps Baking Powder
  • 5 tbsps Sesame Seeds
  • 2 large boiled Beetroot finely grated

You'll also need10 paper muffin cases


    • Start off by preheating your oven to 190 degrees Celsius. Cream together the butter and sugar until pale and fluffy.
    • Break in the eggs, one by one, beating the mixture well between each addition.
    • Sift the flour and baking powder together into the batter and fold in. Gently stir in the sesame seeds and grated beetroot until well combined.
    • Divide the mixture between 10 large muffin cases and place into the preheated oven. Bake for about 20 minutes, until a skewer inserted into the cake comes out clean.
    • Remove and allow to cool before enjoying.