‘Beet’ this Muffin
Today I made delicious vanilla muffins. Thinking of red velvet cake, I added colour by using beetroot puree. The paints of nature can be more intense than any artificial colouring!
This is what you need for the basic Beetroot Muffins
100 grams of just melted butter
275 ml of yoghurt or buttermilk
200 grams of fine sugar
300 grams of self raising flour
2 large organic eggs, beaten
4 to 5 tbsps of beetroot puree
1 tsp of vanilla extract
pinch of salt
some raw cane sugar to sprinkle on top
This is how you make the muffins
Preheat the oven at 180° C. Grease a muffin tray, or use a silicon mould or paper cupcake moulds. Mix the wet ingredients in a bowl. Sift flower and salt in a separate bowl. Mix wet and dry ingredients until just combined. Fill the moulds and sprinkle some raw cane sugar on top of each muffin. Bake in the preheated oven for 20 minutes.
Optional extras I am thinking about for next time
Blueberries! Think of the colourfest of pink and purple together!
Chopped nuts like pecans or pistachios
Vanilla frosting on top
A variety with chocolate