Beetroot Pistachio Muffins
Ingredients
- 130 grams all-purpose flour
- 110 grams whole-wheat flour
- 3 teaspoons baking powder
- 300 grams beetroot, steamed or boiled then peeled and puréed
- 2 large eggs
- 60 grams light brown sugar
- 115 grams sunflower oil
- 120 grams soy milk
- 1/4 teaspoon fine sea salt
- 70 grams dried cranberries
- 60 grams carrots, coarsely grated
- 60 grams shelled raw pistachios, roughly chopped (reserve a few whole pistachios)
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