Beetroot and pumpkin seed breakfast muffins

October 01 2018

A hearty breakfast is important as the days get colder. Follow the below recipe for a delicious start to your day. 

Ingredients (makes 12 muffins):

  • 200g cooked, peeled and grated beetroot
  • 100ml coconut or vegetable oil (liquid form)
  • 100ml brown rice syrup
  • 50ml maple syrup
  • 2 eggs (or 2 tblsp ground chia seeds, mixed with 6 tblsp water and left in the fridge for at least 30 minutes until it becomes a thick mixture)
  • 1 tsp baking powder
  • 250g self raising flour
  • 100ml milk (dairy or plant-based milk)
  • 30g pumpkin seeds plus extra to top

Method:

If you are starting with raw beetroot, you will need to cook it first. Leave on the root and stalks of the leaves. Wrap in foil, drizzle with a little olive oil and bake at 170C for about 1 hour until soft. Leave to cool then top and tail and carefully peel off the skin.

Once your beetroot is cooked, cooled and grated, preheat the oven to 180C.

Beat together the oil and both syrups in a freestanding mixer or by hand, then add the eggs one at a time. Sieve in the baking powder and flour, and mix together until combined then slowly add the milk until you have a smooth mixture.

Fold in the grated beetroot and pumpkin seeds, and then divide between 12 muffin cases (fill each case to about ¾ full). Sprinkle a few extra pumpkin seeds over each muffin then bake for around 30 minutes. When cooked the muffin should spring back when pressed lightly and a skewer should come out clean when inserted for a few seconds.

Leave on a wire rack to cool (or eat them while still warm if you can’t wait!).

You can find more recipes from Caroline on her blog, Suppers in Season.