Beetroot-Pistachio Muffins Recipe

Name: Beetroot-Pistachio Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 grams all-purpose flour; 110 grams whole-wheat flour; 3 teaspoons baking powder; 300 grams beetroot, steamed or boiled then peeled and pureed; 2 large eggs; 60 grams light brown sugar; 115 grams sunflower oil; 120 grams soy milk; 1/4 teaspoon fine sea salt; 70 grams dried cranberries; 60 grams carrots, coarsely grated; 60 grams shelled raw pistachios, roughly chopped (reserve a few whole pistachios)

Servings: persons

130 grams all-purpose flour
110 grams whole-wheat flour
3 teaspoons baking powder
300 grams beetroot, steamed or boiled then peeled and pureed
2 large eggs
60 grams light brown sugar
115 grams sunflower oil
120 grams soy milk
1/4 teaspoon fine sea salt
70 grams dried cranberries
60 grams carrots, coarsely grated
60 grams shelled raw pistachios, roughly chopped (reserve a few whole pistachios)

1
In a large bowl, combine the all-purpose flour, whole wheat flour and baking powder. Stir with a whisk to combine.
2
In a blender, tip in the beetroot puree, eggs, sugar, oil, milk and salt. Blend on medium speed until the mixture is completely emulsified, about 30 seconds.
3
Add the liquid mixture to the flour and fold through with a rubber spatula just until evenly combined, then add the cranberries and grated carrots. Fold the batter until all ingredients are combined and evenly distributed.
4
Scoop the batter into muffin trays either lined with paper or greased, or directly into silicone trays. It's much easier, and you'll get more uniformly sized muffins, if you use a mechanical ice cream scoop (the kind that sweeps the batter off the scoop with a squeeze of the hand or push of a thumb).
5
Sprinkle a few whole pistachios over the tops of each muffin, then sprinkle over the roughly chopped pistachios over the tops of each muffin to finish. Bake at 177*C (350*F) for 12 minutes or until a toothpick inserted in a muffin comes out clean.

1206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 130 grams all-purpose flour, 110 grams whole-wheat flour, 3 teaspoons baking powder, 300 grams beetroot, steamed or boiled then peeled and pureed, and more.

Yes, Beetroot-Pistachio Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beetroot-Pistachio Muffins

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