Beetroot muffins
Ingredients
- 200g. Eggs
- 170g. Sugar
- 30g. Invert sugar
- 110g. Loose flour
- 5g. Chemical booster
- 160g. Butter or EVOO
- Salt
- Red betroot powder Ingredíssimo (ref.608505)
Process
- Beat the eggs in the mixer, adding the sugar little by little until it reaches its maximum volume.
- Manually add the melted butter at 45ºC or the EVOO.
- Add the sifted flour with the booster, the salt and the red bedroot powder*.
* To obtain carrot muffins, you can replace the beetroot with Ingredíssimo Carrot Powder (ref.608504). - Mix until you get a uniform dough.
- Let the dough rest for 24 hours in the fridge so that the flavors mature and the cooking process is more uniform.
- Fill cupcake molds and decorate the surface with a little white or brown granulated sugar.
- Cook at 200ºC for approx. 7 minutes.
