Everyday Meals

Beetroot & Cheese Muffins


A recipe for the beetroot lovers of the world! It really is delicious.

Prep time:10 mins

Cook time:20 mins

Makes: 12


  • 425g can Edgell Sliced Beetroot, drained
  • 2 cups self raising flour
  • ½ cup chopped walnuts
  • 1 cup grated tasty cheese
  • 2 tablespoons chopped fresh basil
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 60g butter, melted
  • 1 tablespoon seeded mustard


Step 1

Finely chop Edgell Sliced Beetroot. Sift self raising flour into a medium size bowl, add walnuts, cheese and basil and mix well.

Step 2

Combine eggs, milk, butter, beetroot and mustard in a separate bowl. Pour onto the dry mixture and stir until just combined.

Step 3

Spoon into 12 lightly greased 1/3 cup muffin pans. Bake in preheated oven at 180°C for 15-20 minutes.

Step 4

Serve warm with butter or as a part of an antipasto platter.

Tasty Tip!

Sprinkle an extra 1/4 cup chopped walnuts over the muffins before baking for an extra crunchy texture.

Beetroot  Cheese Muffins
User rating:
  • 3

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