Last week I had an interesting kitchen flop. Though, I am reluctant to even call it a flop.
You see, I made a muffin that was quite tasty and nutritious. Every muffin got eaten.
Only I had intended, with the addition of beet puree, to make a red velvet muffin.
I had a lovely, bright red batter. Only, the muffin wasn’t red. Nope, not one iota. It was orangy-brown instead. And after sitting out for awhile they kinda got a greenish sheen. Hmmm...
At first I wasn’t going to share this one with the blogging world (because of the whole green thing), but for those who want their families to eat some nice healthy beet muffins, albeit not red, here it is.
Chocolate Chip Beet Muffins
An Amy Original
½ cup sugar
1 cup beet puree
½ tsp ground cinnamon
Dash of salt
6 tbsp canola oil
1 tsp baking powder
1 tsp baking soda
¾ cup whole wheat flour
¾ cup all purpose flour
½ cup chocolate chips
Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
In the bowl of a mixer, combine the eggs, sugar, and beet puree. Mix in the cinnamon, salt, and oil.
Stir in the baking soda, baking powder, and flours until just combined. Fold in chocolate chips.
Divide the batter evenly into the muffin cups. Bake for 16-20 minutes or until cooked through.
Store for 4 days in an airtight container (otherwise they turn green).
Makes 12 muffins.