Finely chop Edgell Sliced Beetroot. Sift self raising flour into a medium size bowl, add walnuts, cheese and basil and mix well.
Combine eggs, milk, butter, beetroot and mustard in a separate bowl. Pour onto the dry mixture and stir until just combined.
Spoon into 12 lightly greased 1/3 cup muffin pans. Bake in preheated oven at 180°C for 15-20 minutes.
Serve warm with butter or as a part of an antipasto platter.