This muffins are a delicious break time snack: you can eat them lukewarm or cold, plane, with salad or soup.
ingredients for 12 beetroot muffins:
300g of flour,
320g of precooked beetroots,
60g of ground walnuts,
360ml almond milk,
120ml of oil,
2 tsp. of baking soda,
1/2 tsp. ground pepper,
2 tbsp. of white wine vinegar
- Cut the beetroots in small cubes. Put aside 20g of the beetroot cubes.
- Preheat the oven to 180°C / 160°C fan / gas mark 4. Line a 12-hole muffin tin with paper cases.
- In a big bowl, mix the flour, ground walnuts, baking soda, salt and ground pepper. Add the almond milk, oil and vinegar and mix all ingredients thoroughly to make a firm dough. Add 300g of the beetroot cubes and mix all again. Fill the muffin cases and place 20g of the beetroot cubes on top.
- Bake the muffins in the oven on the middle rack for approx. 20 minutes. Remove the muffins from the oven and let them cool down for 5 minutes.
Enjoy your beetroot muffins 🙂