Beetroot Muffins

Though it might sound odd to some diners, this is one fine muffin to serve for breakfast along with some butter and a cup of tea. Perfect for brunch or for a dessert too, these rather savory and healthy muffins are just fine whenever the craving hits. Beets really do go well in a baked creation as they add a nice natural sweetness. Try these and tell me what you think. If you like carrot cake, well, this is even better.

I adapted this from Anna Thomas Bates. Thanks to Maria Speck who liked this recipe on her facebook page.

Beetroot Muffins

Recipe by Lisa Turner Adapted from Anna Thomas Bates Published on May 11, 2012 Slightly sweet and slightly savory, these simple beet muffins make a wonderful and unique breakfast, brunch or tea item Print this recipe Ingredients: 1 medium beet 1/4 cup unsalted butter, melted 1/3 cup buttermilk or 1/3 cup whole milk + 1 teaspoon vinegar (let sit for five minutes) 1 egg 1 1/2 teaspoons vanilla 1/4 cup brown sugar Dry ingredients: 1 1/4 cups unbleached white or spelt flour 1 teaspoon poppy seeds 1/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon dried dill 1/2 teaspoon sea salt Instructions: Roast the beet in a 425° oven for 1 hour or until fork tender. Let cool. Once the beet is cooled, peel and transfer to a medium bowl. Mash with a fork or potato masher, and beat together with the melted butter, buttermilk or milk, egg, vanilla and brown sugar until smooth. In another medium bowl, whisk together the flour, poppy seeds, baking soda, baking powder, dill and salt. Make a well in the center of the dry ingredients and pour the wet mixture into the bowl. Stir until just combined. Transfer to the prepared muffin tins and bake in a 375 degree oven for 15 - 20 minutes. Grease 10 muffin cups with butter and transfer the batter to the cups. Bake in a 375° oven for 15 to 20 minutes or until a toothpick or cake tester comes out clean. Makes 8 – 10 muffins

More beetroot recipes from Lisa's Vegetarian Kitchen:
Beetroot Cake
Beet and Feta Salad
Indian-Style Beet Salad with a Yogurt Dressing
Lentil Pomegranate Stew with Beets and Spinach

On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm

Audio Accompaniment: the ceiling fan