Ovulating And Lots Of Mucus!

Muffins beet and oat bran

I still had a beet salad after my Japanese style, I wanted to incorporate it into a dessert, I remembered a recipe setting favorites in the blog Clothilde, neither one nor two, I threw myself!

Ingredients:

- 120 g of oat bran

- 120 g flour
- 1 tsp baking powder
- a good pinch of salt
- 100 g sugar cane
- 1 raw beetroot, peeled and
grated - 1
stirred yogurt - 2 tablespoons of sunflower huilede
- 2 eggs

For 12 muffins: about

Preheat oven to 180 ° C.
In a large bowl, combine bran, flour, baking powder, salt and sugar with a whisk to remove any lumps. Add the grated beetroot and mix gently.

In another bowl, whisk the yogurt, oil and eggs. Pour into the first mixture and stir with a spatula until there is no trace of flour. Add more yogurt if needed. It is normal for the batter is slightly lumpy: resist the temptation to overwork.

Pour into muffin cups, filling each three-quarters mark. (An ice cream scoop is handy for this.) Bake for 12 to 16 minutes, until surface is golden muffins. Serve warm or at room temperature.

recipe that inspired Clotilde, of Chocolate & Zucchini blog!

We loved these little pink cake, too sweet to eat but at the time of taste!