Monday, March 4, 2013

beets me.

There has been some radio silence over here. Last week was a ‘busy’ week. I put that in quotes because it wasn’t busy but just one thing after the other. We had a good weekend, though, and a chance to get out of the city … clear our heads and start fresh.

One positive to come out of last week, however, was a reason to continue buying beets. I hate beets. I’ve tried. And tried. And tried to like them. But I don’t. I just don’t. I had some in the fridge and I thought I would try them one.last.time. No avail. I still don’t like them. But what do you do with 2lbs of roasted beets?

Beets me.

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I decided to go cruisin’ on the Internets to see if there was a recipe or two that I could make with these things. Eureka! These are delicious!

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Beets Me Muffins (Original)

Ingredients:

Dry ingredients:

  • 2 C roasted, shredded beets
  • 2 C whole wheat flour
  • 1 C white flour
  • ½ C – ¾ C brown sugar (increase as needed for sweetness)
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp ginger

Wet ingredients:

  • 1 C vegetable oil
  • 1 C milk
  • 1 tsp vanilla

Directions: Preheat oven to 350°F. In a bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients together. Create a well in dry ingredients. Pour in wet ingredients and stir together until just mixed. Pour mixture into muffin tray, filling ~2/3rds full (muffin cups recommended). Bake 18-20 minutes. Insert a toothpick to ensure cooked through (pick comes out clean). Yields 20 muffins.

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Surprisingly, these do not come out pink as they would have you believe online. Here is another version for those of you out there who are vegan or choose vegan more often (like me):

Vegan Whole Wheat Beets Me Muffins

Ingredients:

Dry ingredients:

  • 2 C roasted, shredded beets
  • 3 tsp vital wheat gluten
  • 2 1/2 C whole wheat flour
  • ½ C – ¾ C brown sugar (increase as needed for sweetness)
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp ginger

Wet ingredients:

  • 1 C vegetable oil
  • 1 C plant-based milk (eg. Almond milk, soy milk or coconut milk)
  • 1 tsp vanilla

Directions: Preheat oven to 350°F. In a bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients together. Create a well in dry ingredients. Pour in wet ingredients and stir together until just mixed. Pour mixture into muffin tray, filling ~2/3rds full (muffin cups recommended). Bake 18-20 minutes. Insert a toothpick to ensure cooked through (pick comes out clean). Yields 20 muffins.

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Happy Eating! I promise there has been some knitting (albeit very little) that I will be finished with and able to show you very soon :)

3 comments:

  1. yum - these sound delicious! I'm definitely adding to my "to bake" list!

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  2. Cool! I bake muffins to send with my little one to day care, and I'm always looking for good ways to work in more veggies.

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  3. Those look great! I love cooking with beets... especially with chocolate.

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