Beets are primarily borscht, vinaigrette, herring under a fur coat, etc. But this vegetable can be used to make an amazingly delicious sweet dessert - beet muffins. Read how to do this in this section.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Everyone in my family loves cupcakes, so I have to constantly experiment and cook different delicious versions of them, including coming up with new recipes. Once I learned that you can make a sweet dough with beets. Such an interesting option, ecologically healthy food, interested me very much, so I put the recipe aside in my culinary piggy bank. Today came his turn, and I decided to try it out in action. As a result, the dessert was a great success, and it was flattering that even non-beetroot lovers swept it off the table with great pleasure. Therefore, if you want to surprise guests and relatives with a delicious and original delicacy, then use this recipe, especially since you do not need exquisite, rare and expensive ingredients for cooking. This set of products can be found in almost every housewife.
This recipe can be a wonderful lifesaver for many celebrations. The composition completely lacks chemical dyes, and contains only one useful product. If you like this pastry, then a similar dish can be baked from any vegetables. For example, pumpkin, carrots, zucchini are suitable.
- Calorie content per 100 g - 156 kcal.
- Servings - 15
- Cooking time - 2 hours - boiling beets, 2-3 hours - cooling the beets, 15 minutes - kneading the dough, 30 minutes - baking the product
Ingredients:
- Cottage cheese - 500 g
- Beets - 1 pc.
- Walnuts - 50 g
- Raisins - 50 g
- Honey - 2 tablespoons
- Cognac - 30 ml
- Eggs - 2 pcs.
- Baking soda - 1 tsp
- Salt - a pinch
Cooking beetroot muffins
1. Wash the beets and boil until tender, about 2 hours. You can also bake it in the oven by wrapping it in cling foil. After the vegetable cool well, peel and grate. To cook the muffins faster, you can prepare the beets in advance, for example, in the evening.
2. Dip the curd into a food processor and insert the cutter attachment.
3. Beat the curd until smooth and add the grated beets.
4. Beat the food again so that the curd mixes with the beets, becomes smooth and even. Add a pinch of salt, add honey and whisk again.
5. Soak the raisins in cognac. If there are no alcoholic drinks, then steam it with boiling water and leave for 15 minutes.
6. Beat the eggs into a bowl and beat with a mixer at high speed until fluffy and bulky.
7. In a bowl for kneading the dough, combine the egg and curd-beetroot mass.
8. Stir food until smooth and add raisins, walnuts and baking soda.
9. Stir everything and pour the dough into portioned molds, or into one large mold. If you will be using iron molds, grease them with butter first so that the cupcakes do not stick and can be easily reached.
10. Heat the oven to 200 ° C and let the muffins bake for 30 minutes. Cool the finished product, remove from the molds, garnish with coconut and serve.
See also the video recipe on how to make beetroot buns.
