Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
These earthy beetroot muffins take just 20 minutes to prepare and have a lovely pink sponge.
Our beetroot muffins are not just made with sharp beetroot, they're also packed with carrots too making them extra moist. The hint of cinnamon and ginger pairs perfectly with the veggies in these muffins. This recipe swaps butter for sunflower oil to make these muffins soft and spongey.
- 300g Self-raising Flour
- 1tsp baking powder
- 150g caster sugar
- 1tsp ground cinnamon
- ½tspn ground ginger
- 200ml milk
- 2 eggs
- 100ml sunflower or vegetable oil
- 50g grated beetroot
- 50g grated carrot
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Line a muffin tray with 12 cases.
- In a large bowl sift together the flour, baking powder, caster sugar, cinnamon and ginger.
- In a separate bowl mix the milk, eggs, oil and grated beetroot and carrot until well combined.
- Pour the dry ingredients into the wet and mix until just combined.
- Divide the mixture between the 12 cases.
- Bake for 20 mins or until well risen and firm to the touch.
- Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.
Top tips for making beetroot muffins:
Be sure to use raw beetroot in these muffins, rather than pre-cooked for the best flavour and texture.
You might also like...
Blueberry muffins (opens in new tab)
Banana muffins (opens in new tab)
Chocolate muffins (opens in new tab)
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
Sumac roasted fennel and carrots recipe
Roasted carrots go well with fennel, which sweetens up as it cooks.
By Samuel Goldsmith • Published
Banana and bacon muffins make a delicious combo that is not to be missed. Perfect for weekend brunch these tasty muffins are full of flavour
By Nichola Palmer • Published
Chocolate orange muffins
By Jessica Dady • Published
Red velvet cupcakes
Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. They are delightfully decadent.
By Jessica Dady • Published
A vegetable stew recipe that is quick, cheap and easy to make and is an absolute family favourite. Speeded up by swapping haricot beans for canned butter beans, this meal is a winner
By Jessica Dady • Last updated
Jam tarts are one of the simplest bakes around, perfect for making with kids, for novice bakers, or anyone who just fancies a bit of a retro treat.
By Rachael Martin • Published
The Queen's early morning sweet snack is very pricey
By Kudzai Chibaduki • Published
The Revlon Blow Dry Brush the internet lost its mind over is so cheap for Amazon Prime Day
The best-selling Revlon Blow Dry Brush that went viral online has been price slashed
By Caitlin Elliott • Published
Why does the Queen have two birthdays?
By Emily Stedman • Last updated