Beetroot Seed Muffins


Prep time: 
30 minutes


Mandy Mazliah's beetroot seed muffins


  • 225g self raising flour
  • 0.5 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 180 ml sunflower oil
  • 225g soft brown sugar
  • 3 eggs, seperated
  • 150g raw beetroot, grated
  • 0.5 lemon juice
  • 75g sultanas
  • 75g mixed seeds


Preheat the over to 180c. Line a muffin tin with papers. Sift together the flour, bicarb and baking powder. Beat the oil and sugar together, then add the egg yolks, one by one and beat. Fold in the grated beetroot, then add the lemon juice, sultanas and seeds. Fold in the flour mix. Beat the egg whites till almost stiff. Fold into the mixture. Spoon into muffin tin and bake for 15-20 mins, till firm on top and skewer comes out clean. Leave to cool on a wire rack.