Tuesday, February 21, 2012

Beet Muffins

So the Quad has almost 10,000 views on our video, Guy Problems! Yesssss!!! Quad takeover the world is happening!!!! 


In the meantime, I had a bunch of leftover beets this week and no idea what to do with them. (Nice segue, no? JK). And I'm realizing that if you have a fruit or veg that you have no idea what to do with you should make something utterly familiar with it. Hence why there are so many muffin/quiche/pasta recipes on here. What's Swiss Chard? I don't know, but let's cover it and cream cheese and it eat it! (Swiss Chard Lasanga)


Any way, I knew Beet Muffins were the way to go. They are bright red, moist like all good baked goods should be, and healthy for you! Hurray! 


Whole Wheat Blueberry Beet Muffins
from allrecipes.com

  • Ingredients: 
  • -2 1/2 cups whole wheat flour
  • -1 1/2 cups rolled oats
  • -1 tablespoon baking powder
  • -2 1/2 teaspoons baking soda
  • -2 teaspoons ground cinnamon
  • -1 teaspoon salt
  • - 1 cup canola oil
  • -2 cups applesauce
  • -1 cup white sugar
  • -2 eggs
  • -1/2 cup water
  • -1 cup fresh blueberries
  • -1 cup shredded peeled beets

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.
  2. Mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix the canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients, and stir to combine. Gently fold in the blueberries and shredded beats. Spoon the batter into the prepared muffin cups.
  3. Bake in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Notes:
-Grating beets looks like you've killed someone. It's funny and I wanted to say so.
- I picked this recipe for the oats, cos I have some in the cupboard, and then I forgot about them! Boo! But next time I'll remember! These could have used the texture.
- Of course, next time I'll be using nibs. 

Enjoy! 

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