Beetroot Pink Muffins

Elena Butuc

This recipe was automatically translated from Romanian. View original here

They are not only pink but also very healthy, especially for children - because that beautiful pink color is given by beetroot.

I saw the idea in a TV show, I didn't put exactly the same ingredients because they were many and exotic, but I used the idea with mashed beets. I improvised, I even wrote down the ingredients I put, and I was very surprised by the result - they grew beautifully, they had a very good consistency, the taste of beets is not felt, you say they are made with cherries.

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Ingredients

Metric US

●

Beetroot

1 piece

boil it

●

Egg

2 pieces

●

Buttermilk/Youghurt/Kefir

0.5 cups

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Olive oil

3 tbsp

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Vanilla Extract

1 tbsp

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White flour

0.5 cups

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Rye flour

0.5 cups

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Coconut flakes

0.5 cups

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Baking powder

1 tsp

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Cane sugar

0.5 cups

plus 2-3 tablespoons for topping

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Chopped walnuts

3 tbsp

Step by step

Boil the beets and mash them well with a vertical blender.

Add the eggs to the beet paste, mix well with a whisk - if you notice that the beets did not taste well and you still have the pieces, add them again with the blender. Due to the eggs, the composition will blend better.

Next is the yogurt - stir.

Then the oil and vanilla essence, mix everything.

Mix all the dry ingredients - flour, sugar, coconut and baking powder.

Add the liquid composition to the dry one, mix well with a whisk.

Here you see the color of the dough, a beautiful pink - perfect and a pleasure to work with.

In a smaller bowl, mix 2-3 tablespoons of cane sugar with a little ground walnut.

Put the dough in the muffin tins, to fill them about 3 quarters.

Sprinkle a little nutmeg with cane sugar in each muffin (it caramelizes better than white sugar). Put the muffins in the oven, about 180 degrees until they pass the toothpick test.

Be careful with the toothpick on the silicone molds!