Beetroot, cranberry and pistachio muffins
These muffins look fantastic and taste delicious too. With the earthiness of the beetroot and the sweet tang of the cranberry they sure are a crowd pleaser. Gluten free, dairy free and refined sugar free, these muffins are simple to make and a treat without the usual consequences!
- 330g dairy free margarine
- 180g honey
- 3 eggs
- 1 teaspoon vanilla essence
- 2 teaspoons gluten free baking powder
- 1 teaspoon baking soda
- 3 cups ground almond
- ½ cup chestnut flour
- 3 tablespoons beetroot powder
- ¼ cup almond milk
- ½ cup dried cranberries
- 1 cup pistachios
- Pre-heat the oven to 170°C.
- With a hand blender, blend 180g of the margarine and 100g of the honey until you have a light whipped texture.
- Add the eggs and vanilla essence and continue to blend.
- Add the baking powder, soda, ground almond, chestnut flour and 1 tablespoon of the beetroot powder and mix through with a large spoon.
- Stir in the almond milk.
- Add the dried cranberries and 2/3 of the cup of pistachios and mix in.
- Spoon the mixture into a greased muffin tray or muffin cases and place in the oven.
- Bake for 22-25 minutes until beginning to golden (check with a skewer in the centre of the muffin… if it comes out clean they are cooked).
- Remove from the oven and allow to sit for 10 minutes in the tray.
- Gently remove them from the tray and place on a wire rack to cool completely.
- With a hand blender, blend 150g of the dairy free margarine, tablespoon of tahini and 80g of the honey.
- Add 2 tablespoons of the beetroot powder and mix thoroughly until it is smooth and silky.
- Once the muffins are cool, spoon the icing on top and spread with a flat knife, then decorate with the remaining 1/3 cup of pistachios.
- Use this recipe to make mini muffins for children's parties, picnics or lunch boxes.
- Don’t hold back on the icing and decorating, this can be a great children's’ party activity icing ready made muffins.
- In an airtight container the muffins will keep for up to 4 days (if they last that long!) but don’t muffins always taste better freshly baked?