Pink Power Muffins
Prep
10 min
Cook
25 min
Serves
12
Skill
Prep
10 min
Cook
25 min
Serves
12
Skill
Packed with hidden veg, adults and kids alike will love these deliciously vibrant muffins!
Ingredients
- 4 Weet-Bix™ Little Kids Essentials, finely crushed
- 1 cup wholemeal self-raising flour
- 1/2 cup roughly chopped strawberries, plus extra sliced for decoration
- 1 cup beetroot puree (from steamed beetroot)
- 2 eggs
- 1/4 cup honey, maple syrup, or golden syrup
- 1/4 cup olive oil
- 1/4 cup water
Nutrition per serving
621 kJ
energy kj
3 g
protein
1 g
saturated fat
2.9 g
dietary fibre
20 g
carbohydrate
9 g
sugars
100 mg
sodium
Method
1. Preheat oven to 180°C. Lightly coat a 12-hole muffin tin with cooking oil spray, or line with paper liners.
2. Combine Weet-Bix, flour, and chopped strawberries in a large bowl. Mix well.
3. In a jug, whisk together beetroot puree, eggs, honey, oil, and water. Add beetroot mixture to bowl with dry ingredients and stir to just combine.
4. Divide batter into prepared tins and place a slice of strawberry on the top of each. Bake 22 – 25 minutes, or until a toothpick inserted into the centre of a muffin comes out with just a few crumbs.
5. Cool muffins in the tin for 5 minutes, then turn out onto a rack to cool completely.
- 4 Weet-Bix™ Little Kids Essentials, finely crushed
- 1 cup wholemeal self-raising flour
- 1/2 cup roughly chopped strawberries, plus extra sliced for decoration
- 1 cup beetroot puree (from steamed beetroot)
- 2 eggs
- 1/4 cup honey, maple syrup, or golden syrup
- 1/4 cup olive oil
- 1/4 cup water
Nutrition per serving
621 kJ
energy kj
3 g
protein
1 g
saturated fat
2.9 g
dietary fibre
20 g
carbohydrate
9 g
sugars
100 mg
sodium
1. Preheat oven to 180°C. Lightly coat a 12-hole muffin tin with cooking oil spray, or line with paper liners.
2. Combine Weet-Bix, flour, and chopped strawberries in a large bowl. Mix well.
3. In a jug, whisk together beetroot puree, eggs, honey, oil, and water. Add beetroot mixture to bowl with dry ingredients and stir to just combine.
4. Divide batter into prepared tins and place a slice of strawberry on the top of each. Bake 22 – 25 minutes, or until a toothpick inserted into the centre of a muffin comes out with just a few crumbs.
5. Cool muffins in the tin for 5 minutes, then turn out onto a rack to cool completely.