Beetroot muffins with sweet yogurt

Ingredients:

Beetroot muffins

• 3 to 4 medium beets, finely chopped to make 1 and 1/4 cups.
• 2 tbsp (30 g) butter for greasing the baking sheet
• 1 and 1/4 cups premium wheat flour
• 1/2 tsp baking powder
• 1/2 teaspoon of baking soda
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tablespoons pomegranate syrup (molasses)
• 1 tbsp. apple sauce
• 2 large eggs
• 1 tbsp. sour milk
• 3/4 cup brown sugar
• 1/3 cup vegetable oil

Sweet yogurt

• 2 cups plain yogurt
• 1/4 cup honey

Preparation:

1. Preheat oven to 180°C.
   
   Lightly grease 4 baking dishes with butter. Peel the beets and cut them into pieces that will fit easily into a food processor. Use a fine-grain attachment to chop or grate.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and spices. In a separate bowl, combine the molasses, applesauce, eggs, buttermilk, and sugar. Now combine the wet ingredients with the dry ingredients, add a pinch of salt, and then stir the mixture into the chopped beets.
3. Place the muffin tins on a baking sheet. Divide the batter among the muffin tins and bake in the oven for 20-25 minutes, until the muffins are set and a toothpick inserted into the center comes out clean.
   
   Serve beetroot muffins with sweet yogurt.
   
   Sweet yogurt:
   
   Combine the yogurt and honey in a bowl. Stir thoroughly with a wooden spoon until smooth. Serve the yogurt with warm beetroot muffins.