Hello again! I gave vent to my fantasy again, the effect of which was a new recipe for fruit and vegetable muffins.
It’s just a success! Of the 12 cupcakes I managed to try only one, the rest was eaten by my eldest son, who, I must say, has very fastidious taste and scent. Before he tries anything, he sniffs. It concerns absolutely everything: products, things and places. And what was my surprise when muffins of beets, carrots, bananas and strawberries with flax seeds just dissapeared from the plate. It is worth to mention that the next day the muffins became even softer and fluffy, which only improved their taste.
Veggies & fruits muffins
1 baked beetroot
1 raw carrots
100 g fresh strawberries (or other berries)
1 cup wheat flour
1/3 cup any other flour (rye, corn, buckwheat, mixed etc.)
2 tbsp ground flaxseeds (optional)
5 tbsp brown sugar
2 tsp of cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 cup vegetable oil
a pinch of salt
Bake the beet in foil in the oven for 1 hour. Cool it down.
Grate beetroot (large), carrots (finely). Mash banana with a fork. Peel strawberries and cut into small pieces.
To the fruit and vegetable mix, add eggs, sugar and vegetable oil. Mix.
Add flour and all remaining dry ingredients. Mix well.
Heat the oven to 190 ° C. Place the dough in special paper cups for muffins, previously sprinkled with vegetable oil.
Put into the oven at a temperature of 190C is about 25 minutes.
Then take the muffins out of the oven, put them on the grate and let stand for 5 minutes to cool down.