Description
The sweetness of beets, the delicate acidity of the cranberry, the spice of cinnamon make these muffins a bright taste and color! The color and velvety texture of this pastry reminded me of the wonderful fabric is corduroy! Offer to try it!
Ingredients
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Beets
500 g
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Cranberry
60 g
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Wholegrain wheat flour
300 g
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Leavening agent
9 g
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Sugar
100 g
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Cinnamon
1 tsp
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Vegetable oil
180 ml
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Chicken egg
3 piece
Cooking
Included to warm up the oven at 180 degrees. Fresh beets wash, peel and grate on a fine grater.
Cranberries, pour warm water and leave for 5 minutes. Then drain the water and dry the cranberries.
Mix eggs and vegetable oil.
To the grated beets, add cranberries, sugar, cinnamon, and baking powder. Add half of the flour.
Mix well.
Pour the egg-oil mixture. Add remaining flour, stirring well until smooth.
Muffin tins slightly greased with vegetable oil. Put them in the batter and put to bake in a preheated oven.
Bake until dry splinter, about 25-30 minutes. Ready remove the cupcakes and allow to cool. Out of this number ingredients I got 14 cupcakes.
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