Beetroot Muffin [Add colour to your diet!]

Beetroot has increased popularity in Malaysia recent years of its health benefits and vibrant colour. Having said that, many of us still not familiar with this superb root vegetable. I have observed that many young moms from local parenting forums are incorporating or trying to incorporate it in their little ones diet.

I got to know this vegetable about 5 years ago, when we were living in Sydney. Used the canned beetroot for sandwich pretty often but not the fresh one. I was very excited when I found the fresh beetroot in hypermarket, grabbed a few and the price was reasonable.

Used the last beetroot for these muffins. It was my first experience baking with beetroot, the result was good. Good texture and taste but the beafutiful red colour faded off after baking. I was expecting something red like red velvet cake.

Ingredients (makes 1 dozen):
1½ cups self-raising flour
½ cup caster sugar
¾ tsp baking soda
½ tsp nutmeg
¼ tsp ground cinnamon
Pinch of salt
1 cup grated beetroot
2 eggs, lightly beaten
¾ cup vegetable oil or melted butter
½ cup chopped walnuts (optional)


Methods:

1. Preheat oven to 180C. Line muffin pan with paper patty cases.
2. Sift all dried ingredients (except walnuts) together into a large mixing bowl. Add beetroot, eggs and oil and beat until combined. Stir in walnuts.
3. Spoon mixture into patty cases and bake for 20 to 25 minutes. Cool completely on wire racks.