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Beet-Poppy Seed Muffins

Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

Hands-on time 15 mins
Total time 35 mins
Yield Makes 1 dozen
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.

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

Nutrition Information

  • calories 160
  • fat 5.9 g
  • protein 2.7 g
  • carbohydrate 24.7 g
  • fiber 1 g

How to Make It

  1. 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.
The Slim Down South Cookbook, Oxmoor House, 2013