Carrot Beetroot Muffins

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.

2. 2

   Peel and grate the carrots and beetroot finely.

3. 3

   In a large bowl, mix the grated carrots and beetroot together.

4. 4

   In another bowl, beat the eggs and sugar until light and fluffy.

5. 5

   Melt the butter and let it cool slightly, then add it to the egg mixture.

6. 6

   Gradually add the whole wheat flour to the egg mixture, stirring gently to combine.

7. 7

   Fold in the grated carrots and beetroot until evenly distributed.

8. 8

   Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. 10

    Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

11. 11

    Enjoy your delicious and healthy carrot beetroot muffins!