Pink-ish Beetroot Muffins

Hello,

If you get time I would love you to take a look at an article I have written especially for The Glass House Girls. It’s features a special recipe created for Breast Cancer Awareness month.

Pink-ish Beetroot Muffins

Thank you, happy Friday,

Laura x

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Saintly cinnamon and carrot muffins

If at first you don’t succeed…

…Then get obsessed. Give up a kilogram of oats, 8 eggs and 4 hours. Bake 43 muffins and force feed your loved ones. Over and over. Until you strike the jackpot.

And breathe.

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I saw a great recipe on the Glitter and Grey blog for spinach and chocolate chip muffins. The recipe really grabbed me, so I thought I’d have a bash. I decided to tweak it though, making it into a carrot equivalent. The result was ok, but it certainly wasn’t a crowd pleaser. My five year old squeezed honey all over his first one and said that was pretty good though.

I wanted to create something as tasty as carrot cake, but without the flour, sugar and frosted icing. Slightly ambitious I know.

However, with some patience and practice I have created a beautifully sweet, slightly spiced and moist fruity muffin. These saintly bakes also now feature extra honey, thank you Tobias.

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You will need:

  • 100 grams of greek yoghurt
  • 2 bananas
  • 2 eggs
  • 2 grated carrots
  • Grated peel from 1 medium orange
  • 3 tablespoons of honey
  • 2 teaspoons of cinnamon
  • 200 grams of oats (I used gluten free)
  • 100 grams of raisins

Thank fully the process is simple:

  1. Put everything except the oats and raisins into the blender for a few seconds
  2. Then mix in the oats and raisins in a separate bowl
  3. Spoon into muffin cases (Use silicone cases to avoid sticking, there’s not a lot of grease in these)
  4. Put into pre-heated oven (180C fan or 350 F) for 15 – 20 minutes until a rich brown
  5. Leave on wire racks to cool

You will get 12 muffins from this recipe, each containing around 130 calories.

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I also made a batch of buttercream. A reward to my husband and son. They were truly impressed with the less saintly alternative muffin served with a generous topping of buttercream.

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The end result here is ultimately just a really tasty plate of cakes. Somehow, the thought, love and attention to get them spot on has made them something more special to me this week. For me this is how you take good ingredients, then carefully find the best way to serve them up with  masses of affection.