Photo: Greg Dupree; Styling: Caroline M. Cunningham 
Hands-on Time:
15 Mins
Total Time:
35 Mins
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.

How to Make It

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

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