I felt like experimenting. A raw beetroot looked so melancholic in the fridge that I decided to bake something with it, like muffins. As my son only considers muffins with blueberries, I had little choice.
When it comes to food I totally prefer substance over form. Food styling is not my thing, as you’ve probably guessed from my pictures.
My son approved the recipe by stealing a hot muffin and coming back pretty soon for another one (I chased him with my camera to show you the halves). He didn’t notice the beetroot at all.
Ingredients (for 10-12 mini muffins):
- butter (unsalted, softened) 50 grams
- sugar 80 grams
- frozen blueberries 80 grams
- flour 140 grams
- 1 egg (medium)
- 1/2 cup greek yogurt (or sour cream or a bit less of plain yogurt)
- raw beetroot (grated) 50 grams
- apple cider vinegar 1 tsp
- cinnamon 1/2 tsp
- baking soda 1/2 tsp
- lemon zest
- cornstarch 1 tsp
- pinch of salt
Preheat oven to 200C (375F).
Mix the dry ingredients: flour, baking soda, cornstarch, cinnamon and salt. Set aside.
Peel the beetroot, finely grate it and squeeze the excess liquid (about 1 tbsp). Sprinkle the grated beetroot with apple cider vinegar. Set aside.
Beat butter and sugar until creamy, add lemon zest, beat. Add egg, beat again. Then add yogurt, grated beetroot. Combine gently wet and dry ingredients, fold in the blueberries. The batter is pink, but its color fades away while baking.
Fill muffin tins and bake for 25-30 minutes.