Beetroot Bread Muffins

Beetroot Bread Muffins - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Served As: Breakfast, Snacks
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 8


  • 4 cup Whole Wheat Flour
  • 1 cup Beetroot Juice
  • 1 cup Grated Beetroot
  • 5 Yeast fresh tspn
  • 5 Milk Powder tspn
  • 1-2 tsp Salt garlic bread seasoning,oregano as per liking, or as per taste
  • 3 tbsp Olive Oil
  • 2 tbsp Sugar or yeast for blooming yeast
  • 1 Garlic crushed tspn
  • Filling for the
  • 1 cup Sweet Corn boiled
  • 1/2 cup Bell Peppers mixed
  • 2 tbsp Onion chopped
  • 1 Garlic crushed tspn
  • Seasoning as per liking
  • to Butter or oil oil saute
  • to Cheese 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

Simmi Sonti
Simmi Sonti

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