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    You are in: Home / Dairy-free / Beetroot & Sesame Muffins-Low Sugar, Dairy Free Recipe
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    Beetroot & Sesame Muffins-Low Sugar, Dairy Free

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Chef #1002889's Note:

    I have very fussy kids and have so much trouble getting them to each vegies, so now I hide them in muffins. The muffins are mostly sweetened with stevia so they are low sugar. They can eat as many as they want and I know they are getting lots of good stuff into them. With the coconut milk instead of butter and milk they are also diary free.

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    Serves: 10


    mini mu ...

    Units: US | Metric


    1. 1
      Grate the beetroot by hand or use grating attachment on the food processor. Remove grating attachment and insert regular food processing blade.
    2. 2
      Add eggs, coconut milk, vanilla essence and salt then whizz on medium until combined.
    3. 3
      Add 2 cups of flour and whizz on slow to medium until combined. If mixture looks too wet and does not hold shape well add the rest of the flour and whizz again.
    4. 4
      Add the sesame seeds and whizz slowly until combined (we want these to stay whole and not be pureed).
    5. 5
      Scrape mixture into a large ziplock bag and seal bag. Snip one corner of the bag and squeeze mixture into greased mini muffin tins.
    6. 6
      Cook in pre-heated oven on 180 C (350-360 F) for 20 minutes or until toothpick comes out cleanly when inserted.
    7. 7
      Cool on racks.

    Ratings & Reviews:


    Nutritional Facts for Beetroot & Sesame Muffins-Low Sugar, Dairy Free

    Serving Size: 1 (72 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 146.3
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 5.7 g
    Cholesterol 74.4 mg
    Sodium 160.3 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 1.1 g
    Sugars 6.3 g
    Protein 4.5 g

    The following items or measurements are not included:


    wholemeal self-rising flour

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