Beetroot muffins with sweet yogurt

Beetroot muffins with sweet yogurt – a detailed recipe cooking. Time: 40 мин.Difficulty: easy. Quantity: 4 cupcakes. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Beetroot Cupcakes

• 3 to 4 pcs. medium beets, finely chopped so that it turned out 1 and 1/4 tbsp.
• 2 tbsp. l (30 g.) Butter for greasing sheet for baking
• 1 and 1/4 Art. premium wheat flour
• 1/2 tsp baking powder
• 1/2 tsp soda
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp. l pomegranate syrup (molasses)
• 1 tbsp. apple sauce
• 2 large eggs
• 1 tbsp. yogurt
• 3/4 Art. brown sugar
• 1/3 Art. vegetable oil

Sweet yogurt

• 2 tbsp. yogurt without additives
• 1/4 Art. honey

Recipes with similar ingredients: beets, biscuit dough, flour premium, yogurt, eggs, pomegranate molasses, pepper allspice, nutmeg, cinnamon, brown sugar, honey

Recipe preparation:

1. Preheat oven to 180 ° C. Lightly grease 4 serving forms for baking butter. Peel the beets and cut into slices, so that they are easy to put in a food processor. Slice with using a fine nozzle or grate.
2. In a large bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, apple sauce, eggs, yogurt and sugar. Now mix wet ingredients with dry, add a pinch of salt and then add the mixture to the chopped beets.
3. Place cupcake tins on a baking sheet. Divide the dough by tins and bake in the oven for 20-25 minutes. until they get ready, and a toothpick inserted in the center will come out clean. Serve beet muffins with sweet yogurt. Sweet yogurt: Combine yogurt and honey in a bowl. Mix well wooden spoon until smooth. Serve yogurt with warm beetroot muffins.