These Giant Beetroot and Blueberry Muffins are perfect for any tea time! They are made using the amazing Rugani 100 Beetroot Juice to give them a boost of nutrients and a beautiful vibrant color.
Time:35 minutes
Makes 6 large muffins or 12 medium muffins
Ingredients:
Dry
2 cups of cake flour
1 cup of coconut sugar or substitute with brown sugar
2 teaspoon baking powder
Pinch of salt
2/3 cup of fresh blueberries
Wet
1/2 cup of coconut oil melted
1 cup of Rugani Beetroot juice
1 teaspoon vanilla essence
1 teaspoon apple cider vinegar
Directions:
Preheat your oven to 180°C.
In your mixing bowl, add in all of the dry ingredients and mix.
Add in the wet ingredients and combine the two mixtures until smooth.
Evenly pour into your muffin tin and bake for 25-30 minutes. To test if the muffins are ready just pierce a muffin with a sharp knife and if the knife comes out clean the muffins are ready.
