Recipes

Yes, pink muffins are a thing! They're delicious and beautiful! Share these muffins with the people you want to spread some love to!

Ingredients:

• 1 can (398 ml) of diced beets
• 60 ml (¼ cup) softened butter
• 2 eggs
• 125 ml (½ cup) sugar
• 75 ml (⅓ cup) plain Greek yogurt
• 10 ml (2 tsp) baking powder
• 375 ml (1 ½ cups) unbleached all-purpose flour
• 375 ml (1 ½ cups) frozen raspberries

 

Preparation:

1. Place the rack in the center of the oven and preheat it to 180°C (350°F).
2. Drain the beets using a strainer.
3. Using a blender or an immersion blender, puree the beets.
4. In a medium-sized bowl, whisk together the butter, eggs, and sugar until the mixture is smooth and homogeneous.
5. Incorporate the beet puree and yogurt.
6. Sprinkle the baking powder over the mixture and stir it in.
7. Add the flour and mix well.
8. Add the raspberries to the mixture.
9. Distribute the batter into the cavities of a non-stick muffin tin or into muffin cups in a tin where you've placed paper liners.
10. Bake for 25 to 30 minutes. To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean (without batter sticking to it), they're done!
11. If you used a non-stick pan, let the muffins cool before removing them to prevent them from breaking. Ideally, let them cool on a rack.
12. Enjoy your snack!

 

Preparation: 20 minutes | Baking: 30 minutes | Quantity: 12 muffins

You can freeze the muffins. They will be good for 3 months in an airtight container in the freezer.