Pink Beetroot and Raspberry Muffins

Pink muffins? Yes, it's possible! They're tasty and beautiful! Share these muffins with the people you want to send some love to!

Ingredients :

• 1 can (398 mL) 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) all-purpose unbleached flour

• 375 mL (1 ½ cups) frozen raspberries

Preparation :

1. Place the oven rack in the center and preheat to 180°C (350°F).

2. Drain the beets using a strainer.

3. Using a blender or hand blender, puree the beets.

4. In a medium-sized bowl, whisk or fork together the butter, eggs, and sugar until smooth and well combined.

5. Stir in the beet puree and yogurt.

6. Sprinkle the baking powder over the mixture and stir.

7. Add the flour and mix well.

8. Gently fold in the raspberries.

9. Distribute the batter into the cavities of a non-stick muffin tin or a regular muffin tin lined with paper liners.

10. Bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean (without batter stuck to it), they’re done!

11. If using a non-stick tin, let the muffins cool before removing them to prevent them from breaking. Ideally, cool them on a wire rack.
    Enjoy your snack!

Preparation: 20 minutes | Cooking: 30 minutes | Yield: 12 muffins

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