Beetroot Soufflé

Name: Beetroot Soufflé
Yield: 6
Ingredients: "1 cup of leftover filling (reserved carrot cake muffin tops)"; "2 well-beaten eggs"

1
"1 cup of leftover filling (reserved carrot cake muffin tops)"
2
"2 well-beaten eggs"

Ingredients

1
"1 cup of leftover filling (reserved carrot cake muffin tops)"
2
"2 well-beaten eggs"

Directions

1
Cut the muffin tops into small cubes
2
Mix with the filling
3
Add the eggs and mix well
4
Divide into 6 buttered ramekins
5
Bake in a moderate oven (180°C) for about 30 minutes
6
"Serves 6 people."

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