Beet Muffins

Munchkin calls them pink muffins. They are a hit with my family and I got many good reviews of these muffins on my Instagram page. Muffins are a great make-ahead lunch menu as they freeze very well. I like to defrost them by popping them in the air fryer. Hope you give it a try.

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Makes 12 muffins

Author whiteblankspace

Ingredients

• 1 small oven-roasted beet
• 1/4 cup unsweetened tahini
• 2 eggs
• 3/4 cup milk I used whole milk
• 1/2 cup olive oil
• 2 tsp vanilla extract
• 2 1/2 cups all purpose flour
• 3/4 cup sugar
• 2 1/2 tsp baking powder
• 1 tsp salt

Instructions

1. Preheat oven to 425F (position rack in the middle)

2. Blend roasted beet, tahini, milk, eggs, olive oil, and vanilla extract in a blender until smooth.

3. Combine flour, sugar, baking powder, and salt in a large bowl and mix well.
4. Make a well in the middle of the dry mixture and pour the wet mixture.
5. Gently stir with a spatula until just combined. Do not over mix.
6. Line a muffin tin with paper muffin cups. Evenly distribute batter into cups.
7. Bake for 12 minutes, and then lower the heat to 350F and bake for additional 5 to 7 minutes. Cool on a wire rack.

Recipe Notes

Note: For the nice pink color, you need to use oven-roasted beets.
If using boiled or canned beets, the color will be less saturated.