Beetroot Bread Muffins

4 from 1 vote

Well this recipe is an outcome of the previous recipe beetroot Pita pockets I was thinking of what to do with leftover dough Hence came the idea of bread muffins to me. I hope you all would love this one. Pardon me for not having many pics of the recipe as I made it long time back.
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Served AsBreakfast, Snacks
Servings 8


  • Whole wheat flour-4 cups
  • Beetroot juice-1cup
  • Grated beetroot--1 cup
  • Fresh yeast-5 tspn
  • Milk powder-5 tspn
  • Salt garlic bread seasoning,oregano as per liking
  • Olive oil-3 tblspn
  • Sugar for blooming yeast-2 tblspn
  • Crushed garlic -1 tspn
  • For the filling
  • Boiled sweet corn-1 cup
  • Mixed bell peppers-1/2 cup
  • Chopped onion-2 tblspn
  • Crushed garlic-1 tspn
  • Seasoning as per liking
  • Butter/oil-to saute
  • Cheese to top


  • 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

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4 from 1 vote

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Simmi Sonti
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