Beet-Poppy Seed Muffins

Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

For Beet-Poppy Seed Muffins, we switch up the color and flavor by using shredded beets in place of the carrots for this variation of Carrot-Poppy Seed Muffins.

Yield:

Makes 1 dozen

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 35 Minutes

Nutritional Information

Calories 160
Fat 5.9 g
Protein 2.7 g
Carbohydrate 24.7 g
Fiber 1 g

Ingredients

1 1/2 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
1 tablespoon poppy seeds
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
5 tablespoons olive oil
1 tablespoon firmly packed orange zest
1 large fresh beet, peeled and shredded (about 1 1/2 cups)
12 paper baking cups

Preparation

Preheat oven to 375°. Whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Stir in eggs, olive oil, and orange zest. Fold in shredded beet. (Do not squeeze juice from shredded beet.) Place paper baking cups in a 12-cup muffin pan. Spoon batter into cups, filling two-thirds full. Bake 20 to 22 minutes or until golden brown.

Note:

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013

January 2014