Funky Beet Muffins
These delicious beetroot muffins are a delightful treat that combines the earthy flavors of beetroot with a hint of sweetness from orange juice and a delightful crunch from sunflower seeds. Perfect for a cozy breakfast or a midday snack, these muffins are sure to be a hit with friends and family. Easy to make and bursting with wholesome ingredients, they are a must-try for any baking enthusiast looking for a unique and flavorful recipe.
— Constant Cookbook
Ingredients
- 1 free-range egg
- 50ml/2fl oz vegetable oil
- 30ml/1¼fl oz orange juice
- 100g/3½oz cooked beetroot
- 100g/3½oz wholemeal flour
- 1 tsp baking powder
- 3 tbsp caster sugar
- 50g/2oz sunflower seeds
- 1 tsp mixed spice
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases.
- In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.
- In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined.
- Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition.
- Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 6 large muffins
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