Beetroot and Purple Carrot Muffins
This most recent carrot muffin recipe by their chef Gabe is beautifully fudgy and has that little extra verve from the golden beetroot icing. No golden beetroot? Top it with cream or yoghurt instead....
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Ingredients
- 1 cup (200g) rapadura sugar
- 1 cup (160g) brown rice flour
- 1 heaped tablespoon baking powder
- 1 teaspoon ground cinnamon
- 4 cups (600g) grated purple carrot
- 2 cups (280g) grated beetroot (beets), scrubbed, then grated with the skin on
- ¾ cup (180ml) olive oil
- 3 organic eggs
- Sumac or beetroot powder, to serve
- Whipped yoghurt or coconut cream, to serve
- 200g golden beetroot (beets), peeled
- 1 tablespoon lemon juice
- 50g raw sugar
- ½ teaspoon pectin
- ½ teaspoon ground ginger
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