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.
- 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
Preheat oven to 425F (position rack in the middle)
Blend roasted beet, tahini, milk, eggs, olive oil, and vanilla extract in a blender until smooth.
Combine flour, sugar, baking powder, and salt in a large bowl and mix well.
Make a well in the middle of the dry mixture and pour the wet mixture.
Gently stir with a spatula until just combined. Do not over mix.
Line a muffin tin with paper muffin cups. Evenly distribute batter into cups.
Bake for 12 minutes, and then lower the heat to 350F and bake for additional 5 to 7 minutes. Cool on a wire rack.
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.