Beetroot Bread Muffins
2 hours
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About Beetroot Bread Muffins
This delightful Beetroot Bread Muffins recipe was born from a moment of kitchen creativity—transforming leftover beetroot pita dough into a wholesome, vibrant snack. The naturally sweet flavors of grated beetroot and beetroot juice come together with whole wheat flour and a touch of milk powder, yielding soft, colorful muffins that are as nourishing as they are eye-catching.
Perfect for breakfast or as a satisfying snack, these fusion muffins offer a unique twist on classic bread and are a great way to sneak more veggies into your day. While I made this recipe some time ago and have limited photos, I truly hope you enjoy this inventive take as much as I did!
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Recipe Time & More
Prep1 hour 30 minutes
Cook30 minutes
Total2 hours
Ingredients
- 4 cup Whole Wheat Flour whole
- 1 cup Beetroot Juice
- 1 cup Beetroot grated
- 5 Yeast fresh tspn
- 5 Milk Powder tspn
- 1.5 tsp Salt garlic bread seasoning, or as per taste, oregano as per liking
- 3 tbsp Olive Oil
- 2 tbsp Sugar or yeast for blooming yeast
- 1 Garlic crushed tspn
- Filling for the
- 1 cup Corn boiled, sweet
- 1/2 cup Bell Peppers mixed
- 2 tbsp Onion chopped
- 1 Garlic crushed tspn
- Seasoning as per liking
- Butter or oil oil saute
- Cheese top
Instructions
- You have to follow exactly the same method as did in the previous recipe beetroot Pita pockets. So the dough is ready with you .prepare the filling first saute onion and garlic in little butter/oil and add all the veggies you wanna put.
- Adjust seasoning as per your taste .Since the bread will be dry filling has to be moist hence either add white sauce/mayonnaise /cheese blend to the filling I used cheese blend and sprikle some cheddar cheese also.
- Now make balls of the dough as you do while making chapati and make a cavity like for the stuffing of paratha .close all sides and keep it in a muffin mold to rise.Once the second rise is done bake them at 180 for 25 mnts
- There you go on the go kind of a snack in your hand this an interesting recipe for breakfast and a complete meal by itself
Recipe Notes
Additional Tips
- For a savory boost, add a teaspoon of caraway or fennel seeds to the dough—these spices pair especially well with beetroot and enhance the muffins’ aroma.
- To create a striking two-tone effect, reserve a portion of dough before adding beetroot and layer it in the muffin tins for a beautiful marbled appearance.
- If you prefer a fully plant-based version, substitute the milk powder with soy or coconut milk powder and ensure your yeast is vegan-friendly.
- These muffins freeze well—wrap individually and thaw at room temperature or reheat in a toaster oven for a quick, vibrant breakfast on busy mornings.
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Recipe Nutrition
Calories: 357kcalCarbohydrates: 55gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 1mgSodium: 428mgFiber: 3gSugar: 8g
Simmi Sonti
Articles: 24
4 Comments
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Looks so flavorful! Thanks for posting.
This looks so good! Can’t wait to cook it.
Absolutely mouthwatering! Great share.
Such a great recipe! Can’t wait to try it.