I used to hate beets. Last winter, my husband and I were part of a CSA program (a weekly box of assorted vegetables from a nearby farm), and almost every week, when beets showed up in our box, I would groan and try to think of some way to use them up. Even after washing them thoroughly, I always felt like they ended up tasting like dirt. Not so pleasant.
Finally, after many failed recipes, I tried them in a pureed soup and I was hooked! They turned the soup a fabulous fuchsia color and gave it grounded taste and a texture that was velvety smooth. It was amazing!
Once I discovered my love for them, I couldn't stop. Pretty soon, I was adding beets into all kinds of dishes: grating them into salads, stir-fry, wraps, and now muffins. They add a lovely earthy flavor to these sweet, citrus muffins; rich notes to contrast the muffins' light fluffiness. They really are a marvelous muffin for fall. Just try not to eat them all in one sitting.
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup yogurt (or buttermilk)*
- 2 eggs*
- 8 Tbsp melted butter*
- 1/2 cup sugar
- 2 Tbsp of fresh orange juice (about 1/2 an orange)*
- Zest from 1/2 orange*
- 4 Tbsp shredded beet*
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.
Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.
- Combine flour, baking powder, baking soda, and salt in a large mixing bowl or stand mixer.
- Make a well in the center of the dry ingredients, and add yogurt, eggs, melted butter sugar, orange juice, and zest. Mix until just combined.
- Preheat your oven to 400°F.
- Grease a muffin tin and fill each tin 1/3 full with batter.
- Cut off the top and bottom of your beet and peel the outer skin. Shred the beet with a fine cheese grater.
- Put 2 teaspoons of shredded beet on top of each of the uncooked muffins. Cover the beet with a few more tablespoons of batter, filling each tin 2/3 full.
- Cook for 18-22 minutes, and remove when edges begin to brown and a toothpick stuck in the middle of the muffin comes out clean.
- Remove from the oven and let cool for 5-10 minutes. Remove muffins and let them finish cooling on a wire cooling rack. Eat immediately.
Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.
Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.
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