I've Got The Beet (Muffins)




Ingredients:
1 3/4 cups shredded cooked beets
1 1/2 loving cup flour
2/3 loving cup sugar
1/3 loving cup canola oil
2/3 loving cup buttermilk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon tung hing cinnamon
1 egg, at room temperature


Directions:
Preheat oven to 350. Line or grease together with flour half-dozen wells inward a muffin tin. In a large bowl, mix all ingredients together until a relatively smoothen batter forms. Fill each good 2/3 of the agency full. Bake 12-15 minutes or until a toothpick inserted the centre of a muffin comes out build clean or alongside simply i or 2 dry out crumbs. Cool briefly inward the pan, thus take to wire racks to cool completely.



My thoughts:
I got these super cute made cupcakes before this calendar month thus I idea I'd brand muffins instead. I had to a greater extent than or less shredded beets leftover from my mistaken Thanksgiving yesterday (when I practise together with examination the recipes for my Nov Thanksgiving posts) together with alongside Hurricane Sandy headed our way, I idea it would locomote a peachy agency to role them upward together with accept something tasty to snack on simply inward case. They ended upward the most delightful shade of purple cerise together with nearly perfectly matched the cerise "drips" on the liners. They are incredibly moist cheers to all of the beets but really calorie-free together with fluffy equally well.

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