Beet muffins?? What??
Well, just like the zucchini in zucchini bread and the carrots in carrot cake....beets can be a delicious add-in to all kinds of baked goods! They add moisture and all the good stuff that beets have to offer. Don’t like beets? I never did either until I started playing around with different ways to prepare them. Now I love roasted beet strings, baked beet chips and these Beet, Oat & Chocolate Muffins!
When these muffins come out of the oven, they smell chocolatey with a slight aroma of the earthy beets. When you bite into them, they’re surprisingly light and moist with a rich chocolate and very mild beet flavor.
Beet, Oat & Chocolate Muffins Recipe:
Makes 12 Standard Muffins
Tina Verrelli - epicuricloud.com
2 medium sized beets – shredded fine (2-cups)
2 cups old fashioned oats, divided
1 cup all-purpose flour
2 tablespoons cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup light brown sugar, packed
¼ cup sugar
¼ cup butter, softened
2 large eggs
¼ cup milk
1 teaspoon vanilla
¼ cup neutral oil (safflower or avocado)
1 cup mini semi-sweet chocolate chips
Preheat oven to 375 degrees F.
Grease a 12-cup standard muffin pan.
Reserve ½ cup of the oats. Process the remaining 1½ cups using food processor mini-bowl and mini-multipurpose blade. Measure ½ cup of the oat flour and reserve the remaining for another use.
Stir the oat flour, reserved ½ cup whole oats, AP flour, cocoa, baking powder, baking soda and salt together in a large bowl.
Add the butter and sugars to the large bowl of the food processor fitted with the multi-purpose blade. Pulse, then process on low. Scrape down and process again if needed. With the processor running, add the eggs, milk and vanilla through the medium feed tube. Stop and scrape down if needed. With the processor running, drizzle in the oil.
Stir the wet ingredients from the food processor into the dry ingredients, stir to mix partway. Add the shredded beets, chocolate chips and stir just until combined.
Fill each muffin cup about ¾ full.
Bake for 20-25 minutes or until the top springs back when touched.
Allow to cool 10 minutes, then remove from pan to finish cooling on cooling rack.