Beetroot muffins

Method

1. Preheat oven to 180°C
2. Mix the eggs, oil, yoghurt, milk, sugar and beetroot together in a bowl
3. Blend with a stick blender until smooth
4.  Sift the flour, baking powder and cinnamon into a different bowl and mix to combine
5. Gently mix the dry ingredients into the wet ingredients until just combined
6. Spoon mixture into a greased mini muffin tray
7. Bake for approximately 15 minutes or until cooked through
8. Remove from oven and allow to cool slightly before removing from the tray and cooling completely on a wire rack.