Beetroot Muffin (Savoury)

Ingredients

• 120 g grated raw beetroot
• 80 g besan (gram flour)
• 40 g whole wheat flour
• 60 g plain yogurt
• 1 large egg
• 1 tsp ginger-green chilli paste
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1 tbsp oil
• 1/2 tsp salt

Preparation

1. Preheat oven to 180°C; lightly grease a 4-cup muffin tin.
2. Whisk yogurt, egg, oil, ginger-chilli paste, cumin, turmeric, and salt.
3. Fold in besan, wheat flour, and grated beetroot to a thick batter.
4. Spoon evenly into tins; bake 18–22 minutes until a toothpick comes out clean.
5. Cool 5 minutes in tin, then turn out.
6. Serve warm as one muffin portion.