Since I liked having steamed muffins for my breakfast or a snack so much, like these carrot ones or the kiwi ones, that I decided to make another one.
I had a little beet left from a can and I thought it would be fun to have bright pink colored muffins.
They were so beautifully bright pink, and I was extremely excited.
And then, these are what I ended up with!!!!
Where did the beautiful pink color go?
I was so shocked that I almost threw them away.
Well, I calmed down a little bit a while later, and I was glad I didn’t throw them away because they were delicious.
I have no idea what happened.
I initially thought maybe it was the heat, but I remember when I made beet pasta even after cooked in hot water it did not lose the color at all and it actually ended up almost too vividly pink to eat!
But like I said, these muffins were super tasty, and I’ll definitely make them again, just not for the color but for the taste next time.
Since I didn’t get enough pink image for this post, here is something pink and beautiful.
Love peonies.
So elegant.
These are from the local farmers market as well.
Steamed Beet Cinnamon Muffins makes 8~11 muffins
100g thinly sliced cooked beet
200cc soy milk
2.5 tablespoons sugar
200g all-purpose flour
2.5 teaspoons baking powder
a pinch salt
a few sprinkles of cinnamon
2 tablespoons coconut oil
1. Combine beet, soy milk, and sugar. Puree the beet until smooth using a hand blender.
2. Combine flour, baking powder, salt, and cinnamon in a bowl, and mix well. Add the beet mixture and coconut oil. Mix until combined.
3. Pour the batter into muffin cups.
4. Steam for about 12 minutes or until cooked through.
