Potato Beetroot Muffins
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Potato is such a versatile veggie that it can be used in any type of recipe. Here in these beetroot cupcakes I've replaced flour with boiled potatoes and the results are healthy, gluten free , crusty on surface and gooey inside delicious muffins. And as no flour is involved it's a very easy recipe.
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Ingredients
- 1 cup baked potato cooled (with skin)
- 3/4 cup cooked beetroot slices
- 2 egg
- 1/4 cup cocoa powder
- 1/4 cup + 1 tbsp raw cane sugar
- 2 tablespoon coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 1 pinch Salt
- 10 almonds chopped for garnish optional
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Instructions
- Preheat the oven to 180°C
- Put all ingredients into a blender or food processor. Blend until smooth.
- Line a muffin tin with paper liners and evenly pour batter into the cups.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool completely before eating. Store extras in fridge for up to 5 days.
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