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Beetroot and Red Onion Savoury Muffins

Beetroot and Red Onion Savoury Muffins

I love seasonal cooking, it’s autumn in Britain now. Root vegetables like beetroots are so in season. Instead of the usual sweet muffins, I wanted to bake some savoury ones. And I couldn’t think of anything better than beetroot to start with savoury baking for this season.

Red onion is one thing that compliments beetroot. They both marry well, give a wonderful flavour and the pretty colour is an added bonus. I got all excited and searched for beetroot and red onion muffin recipes. I didn’t know I was heading up for a disappointment *sob sob*. Then I thought why cannot I be the first one to come up with ‘beetroot and red onion savoury muffin’. Thus pleasing someone else like me who heads up to search for the same recipe ? And they will be happy that they could actually find a working recipe! ta daa that’s the birth story of this truly scrumptious and healthy savoury muffins. Let’s get baking now.

Beetroot muffins

Beetroot and Red Onion Savoury Muffins

  • Servings: 12 muffins
  • Difficulty: easy
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beetroot Savoury muffinIngredients

250ml Beetroot puree (grate and grind beetroot into puree)

1/2 cup chopped Red onions

300g plain flour (maida)

2 eggs (lightly beaten)

175ml yogurt (lightly beaten)

60ml sunflower oil (or oil of your choice)

50g grated parmesan cheese (optional)

½ tsp baking powder 

Pinch of cinnamon powder

1 tsp black pepper powder (according to your taste)

Salt to taste 

 

Method

1. Pre-heat the oven to 180℃ 

2. Line the muffin tray/pan with muffin cases

3. In a bowl add the eggs, red onions, cheese, oil and beetroot puree and whisk well

4. Pour the beaten yogurt, sprinkle some salt, and cinnamon powder and give a good stir

5. Add the baking powder to plain flour and mix the dry ingredients together

6. Gently fold in the dry ingredients into the wet ingredients

7. To get a fluffy muffin, make sure not to over mix the dry and wet ingredients

8. Now the muffin batter is ready to bake

9. Spoon in the batter into muffin cases

10. Bake for 25 to 30 minutes 

Once it’s well risen you can be sure it’s cooked ( also it will be firm to touch) Or you can test with a toothpick to see it’s cooked or not. 

Let it cool in a wire rack (for about 10 to 15 minutes) 

You can decorate the muffins with grated cheese or dessicated coconut

Aromatic, scrumptious, healthy, and vibrant Beetroot and Red onion savoury muffins are ready to eat.  Could be a quick grab autumnal breakfast, or can be served side salad as a lunch meal, or as a snack to go along with your cup of coffee or tea.

For vegan version, can substitute dairy yogurt for non-dairy yogurt like Almond yogurt or coconut yogurt or soya yogurt etc. And vegan cheese instead of parmesan cheese.

 

For eggless version:  Instead of egg you can add 1/2 cup buttermilk or aquafaba or 2 tsp flax seeds.



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