is watching a television Julie Andrieu I saw this recipe, just redo the copy / paste does not amuse me, I wanted to make my little personal touch,
replacing wheat flour with chestnut flour and corn. Change vergeoise the muscovado sugar with that hint of liquorice seemed interesting because of its marriage with the beets. I must admit he never tested in preparation of beet sugar, but I do not doubt that I would find it so good, the association with the apricot is perfect, it's a small snack to eat at breakfast ;))))
18 muffin cups Ingredients: 1
- large organic beet 400g
- 130 g chestnut flour
- 70 g corn flour
- 240 g butter 110 g
- soft dried apricots
- 50g walnuts whole Perigord
- 200 g muscovado sugar 3 large eggs
- bio
- 1 teaspoon baking powder
Preparation:
- Preheat oven to 170 ° C is 5-6 th
- Peel the beets using a frugal, grab a pair of disposable gloves so you will not have their hands stained Pink:)
- In the bowl of a mixer, place the beets, halved, Perigord nuts and soft dried apricots, mix until small pieces
- In a mixing bowl, using a whisk the eggs and muscovado sugar
- Add the flour, baking powder and mix to obtain a smooth mixture
- Stir in beets, walnuts and apricots mixed with a spatula to mix
- Using two spoons, fill muffin cups three-quarter
- Bake 40 minutes
- Unmould warm or cold)
I suggested this recipe the game Natasha if you wish to attend the game address here: "Customize your favorite dessert without gluten
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