Today I made delicious vanilla muffins. Thinking of red velvet cake, I added color by using beetroot puree. The paints of nature can be more intense than any artificial coloring!
Ingredients 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 180ºC / 355ºF. Grease a muffin tray, or use a silicon mold or paper cupcake mold. Mix the wet ingredients in a bowl. Sift flour and salt in a separate bowl. Mix wet and dry ingredients until just combined. Fill the molds and sprinkle some raw cane sugar on top of each muffin. Bake in the preheated oven for 20 minutes.
Optional extras
Blueberries! Think of the colorfest of pink and purple together!
Chopped nuts like pecans or pistachios
Vanilla frosting on top
A variety with chocolate
Jc Encalada says
Hello, just one question: is the beetroot puree boiled?, because I sliced and boiled the beeroot, then processed.. But I didn’t get that red color on the muffins after baked.
Weekend Bakers says
Hello JC,
We use precooked organic red beetroot that you can buy here in Holland. You can just puree them and use this in the recipe. Noting is added to these beets, but they do give us the color you see in the picture.
Alfred says
Feel free to bring them 😉
Eliza says
They look beautiful! Can’t wait for the recipe!