Beetroot coconut muffins
How about beetroot coconut muffins for your next morning tea? This is sure to impress, in fact so much so, we’re sure they’ll ask you for your recipe! It’ll be our little secret.
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Prep Time
15 Minutes -
Cook Time
20-25 Minutes -
Makes
12 Muffins
Ingredients
wet mix
- 3 eggs
- ¾ cup coconut sugar or ½ cup brown sugar
- ½ cup olive oil
- 1 cup plain yoghurt
- 1 ½ cups finely grated beetroot from 1 medium sized beetroot (reserve the beetroot peel and top)
- ½ cup shredded coconut
dry mix
- 3 cups self raising flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
for topping
- 1 tablespoon egg white (taken from 1 of the eggs in the wet mix)
- ½ cup of shredded coconut
- ¼ cup coconut sugar or brown sugar
You'll Need
- Multix Muffin Wraps
Method
- Preheat the oven to 180oC. Line a 12 hole muffin pan with Multix muffin wraps.
- Wash the beetroot, peel it and remove the top (reserve the peel and top) and grate it finely.
- Combine all the dry ingredients in one bowl and all the wet ingredients in the other. Mix them both, then fold them thoroughly together. Spoon the beetroot batter into the 12 lined patty pans. Bake in the preheated oven for about 20 minutes.
- While the muffins bake make the topping. In a bowl, combine coconut, egg white and coconut sugar. To colour the coconut stir in a few larger pieces of the beetroot peel (so its easy to remove later) and the beetroot top. If you stir it around the coconut will turn pink, remove the peel and top when you’ve got the colour you want. Just before the muffins are fully cooked, remove from the oven and working quickly top with a little topping mixture return to the oven for the last 1 to 2 minutes of cooking.
- Serve warm with butter.