Beetroot muffins with sweet yogurt
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 4 cupcakes
Complexity: easily
Quantity: 4 cupcakes
Beetroot muffins with sweet yogurt - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Beetroot muffins
- 3 to 4 medium beets, finely chopped to make 1 and 1/4 cups.
- 2 tbsp (30 g) butter for greasing the baking sheet
- 1 and 1/4 cups premium wheat flour
- 1/2 tsp baking powder
- 1/2 teaspoon of baking soda
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tablespoons pomegranate syrup (molasses)
- 1 tbsp. apple sauce
- 2 large eggs
- 1 tbsp. sour milk
- 3/4 cup brown sugar
- 1/3 cup vegetable oil
Sweet yogurt
- 2 cups plain yogurt
- 1/4 cup honey
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Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Lightly grease 4 baking dishes with butter. Peel the beets and cut them into pieces that will fit easily into a food processor. Use a fine-grain attachment to chop or grate. - In a large bowl, combine the flour, baking powder, baking soda, salt, and spices. In a separate bowl, combine the molasses, applesauce, eggs, buttermilk, and sugar. Now combine the wet ingredients with the dry ingredients, add a pinch of salt, and then stir the mixture into the chopped beets.
- Place the muffin tins on a baking sheet. Divide the batter among the muffin tins and bake in the oven for 20-25 minutes, until the muffins are set and a toothpick inserted into the center comes out clean.
Serve beetroot muffins with sweet yogurt.
Sweet yogurt:
Combine the yogurt and honey in a bowl. Stir thoroughly with a wooden spoon until smooth. Serve the yogurt with warm beetroot muffins.
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