Fudgy Beet Muffins

I’ve been meaning to make these for months now, as beets became more and more abundant, but somehow never got around to it until now. I ended up leaving them in a bit too long waiting for the center to set, so the edges got a bit blackened… that didn’t keep them from being devoured, though!

Thanks to the Abundant Harvest Kitchen and the Minimalist Baker for the guidance!

Fudgy Beet Muffins

2 eggs (can use flax)
1 cup cooked and grated or pureed beet (2 medium beets)
1/2 cup reserved beet cooking liquid
1/2 cup honey (or desired sweetener, to taste)
1/2 teaspoon vanilla extract (optional)
1 1/2 cup whole wheat pastry flour
1/2 cup cocoa or carob powder
1/4 teaspoon salt
1 1/2 teaspoon baking soda

Preheat oven to 375ºF. Combine eggs, beets, cooking liquid, honey, and vanilla in a large bowl. Sift together dry ingredients, then gradually stir into the wet mixture to form a thick batter. Spoon into greased or lined muffin tins, until mostly full, then bake for 17-25 minutes, or until toothpick comes out clean (or at least nearly so, I left them in close to forty, which was a bit too long). Let cool for a few minutes in the pan, then transfer to a cooling rack. Yum!

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This entry was posted in Breads and Baked Goods, Garden Originals, Snacks and Sweets and tagged , , . Bookmark the permalink.

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