Oatmeal Mini Muffins with Carrots and Beets
8 servings
45 minutes
Oatmeal mini muffins with carrots and beets are a harmony of taste and health. This recipe embodies ideas from European cuisine, combining the softness of oats with the light sweetness of carrots and the earthy tone of beets. The muffins have a rich aroma of cinnamon and nutmeg, while the addition of raisins and walnuts gives them textural complexity. Such desserts may have emerged as an attempt to create a nutritious alternative to classic baked goods, blending the benefits of grains, vegetables, and fruits. They are perfect for a morning breakfast or light snack, and their delicate structure and natural sweetness make them a wonderful complement to a cup of tea or coffee. The simplicity of preparation allows everyone to enjoy this cozy and healthy treat, filling the home with warmth and aromas.
1
Preheat the oven to 230 degrees.
2
Mix flour, flakes, and baking powder. Add crushed nuts, raisins, salt, spices, and almost all the sugar, leaving 1-2 teaspoons.
- Wheat flour: 140 g
- Baking powder (raising agent): 1 teaspoon
- Rolled oats: 45 g
- Walnuts: 20 g
- Raisins: 20 g
- Salt: 0.3 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: 0.3 teaspoon
- Brown sugar: 80 g
3
Mix eggs with butter. Add juice, finely chopped apples, grated beetroot, and carrot.
- Chicken egg: 2 pieces
- Sunflower oil: 70 ml
- Orange juice: 75 ml
- Apple: 115 g
- Carrot: 80 g
- Beetroot: 30 g
4
Mix everything thoroughly.
5
Fill the dough into the molds to the edges. Sprinkle with the remaining sugar.
- Brown sugar: 80 g
6
Bake for 11–14 minutes until golden brown.
