Last summer, after getting a stash of beets at the farmer’s market, I questioned whether beets would be a good muffin ingredient. A simple Google search and I got my answer. YES. Hundreds of variations out there. So I set out to settle on the recipe I liked the best or concoct my own version, and in the process, gave a few batches of beet muffins away as a part of my new beet advocacy mission. I was so hoping that the dark, pink batter would hold onto its spectacular beet color, but the muffins emerge from the oven orangeish tan with a few specs of red — still beautiful, but surprisingly un-beetlike. I have no idea why beet muffins — or beet cake — has not gone mainstream. We can presume it’s just a matter of time.
Total cook time: 30 minutes
Makes 12 muffins
- 1 cup flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 ts. ground ginger or 1 Tbsp. fresh grated
- 1/2 tsp. salt
- 1/3 cup ground flax
- 1 egg
- 1/4 cup canola oil
- 1/2 cup raw sugar
- 3/4 cup raw beets, finely shredded or ground in a food processor
- 3/4 cup apples chopped very fine
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts
- Preheat oven to 350
- Sift flour, baking powder, salt and cinnamon. Add ground flax to dry ingredients and set aside.
- Beat egg, oil and sugar.
- Peel and rough chop 1-2 raw beets. Add to a food processor and blend until finely ground. Measure 3/4 cup of ground beets and add to wet ingredients.
- Peel, core and chop 1-2 apples. Add 3/4 cup of the chopped apples to wet ingredients.
- Add 1/2 cup raisins and 1/2 cup chopped walnuts to wet ingredients.
- Combine wet and dry ingredient. Stir until just combined.
- Spray a 12-cup tin with non-stick spray or use paper liners, filling each 3/4 full.
- Bake for 30 minutes at 350 degrees.