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beetroot muffin



12 portion(s)


  • 50g spinach
  • 1 beetroot roasted, apple size
  • 250g pumpkin roasted
  • 1 egg
  • 125g melted cooled butter
  • 250g Self Raising Flour
  • 200g Milk
  • 50g parmesan cheese, grated
  • 1 small tub bocconcini
  • 1 basil or thyme chopped
  • 6
    1h 15min
    Preparation 1h 0min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

    beetroot and pumpkin
  1. chop apple size beetroot into small cubes put into centre of piece foil add tsp olive oil and some thyme or basil and wrap tightly and roast in oven on 200 for approx one hour

    do same with pumpkin i did extra and used for a salad




  2. place eggs milk and melted butter in jug  mix 5-10 secs speed 5 5-10secs till just combined


    add spinach and 40g parmesan put flour on top and mix for 5-10 seconds till just combined you may have to finish with spatula


    I then added cooked beetroot and pumpkin and stirred through with spatula by hand,bit fiddly but you do not want to smash up veggies


    grease and line muffin tray i used squares of gladbake divide mixture i then pushed 2 bocconcini into each muffin and sprinkled with a little parmesan


Accessories you need



I chopped the herbs first then set aside do not clean jug as it adds extras flavour

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Add a comment
  • These look great, and I have

    Submitted by JJayne on 23. April 2016 - 18:15.

    These look great, and I have just made them, but yes agree with the above comment above temp and time 

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  • This recipe has potential but

    Submitted by PinkSwan on 17. September 2015 - 13:44.

    This recipe has potential but the method was a bit hard to follow and also cooking time and temperature a missing.  Feel they need some seasoning added and the texture of mine were slightly rubbery, but that could have been because I had to wing it with temperature/time and may have gotten it wrong.

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