Beetroot and Goats’ Cheese Muffins

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

Adding beetroot/beet to muffins makes them wonderfully moist, in much the same way as carrots or courgettes/zucchini, and they also benefit from the vegetable’s vibrant ruby colour. If using ready-cooked beetroot/beet, make sure you buy natural cooked, not in vinegar.


  • sunflower oil, for greasing
  • 280 g /10 oz/ cups plain


  1. Preheat the oven to 190°C/375°F/Gas 5. Lightly grease a 12-hole deep muffin tin with oil (or you could make 6 large muffins using large paper muffin cases).
  2. Sift together the flour, salt, baking powder and bicarbonate of soda/baking soda into a mixing bow