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Since I liked having steamed muffins for my breakfast or a snack so much, like these carrot ones<\/a> or the kiwi ones<\/a>, that I decided to make another one.<\/p>\n I had a little beet left from a can and I thought it would be fun to have bright pink colored muffins.<\/p>\n They were so beautifully bright pink, and I was extremely excited.<\/p>\n And then, these are what I ended up with!!!!<\/p>\n Where did the beautiful pink color go?<\/p>\n I was so shocked that I almost threw them away.<\/p>\n Well, I calmed down a little bit a while later, and I was glad I didn’t throw them away because they were delicious.<\/p>\n I have no idea what happened.<\/p>\n 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!<\/p>\n 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.<\/p>\n Since I didn’t get enough pink image for this post, here is something pink and beautiful.<\/p>\n Love peonies.<\/p>\n So elegant.<\/p>\n These are from the local farmers market as well.<\/p>\n Steamed Beet Cinnamon Muffins<\/strong> makes 8~11 muffins<\/p>\n 100g thinly sliced cooked beet 1. Combine beet, soy milk, and sugar. Puree the beet until smooth using a hand blender. 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28,29],"tags":[],"class_list":["post-43992","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43992"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43992\/revisions"}],"predecessor-version":[{"id":44011,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43992\/revisions\/44011"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/22-1.jpg\")
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<\/p>\n\n
\n200cc soy milk
\n2.5 tablespoons sugar
\n200g all-purpose flour
\n2.5 teaspoons baking powder
\na pinch salt
\na few sprinkles of cinnamon
\n2 tablespoons coconut oil<\/p>\n
\n2. Combine flour, baking powder, salt, and cinnamon in a bowl, and mix well. Add the beet mixture and coconut oil. Mix until combined.
\n3. Pour the batter into muffin cups.
\n4. Steam for about 12 minutes or until cooked through.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"