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.
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
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.
I was curious how this recipe would compare to the carrot poppy seed recipe. I was a little skeptical because the batter seemed so dry compared to the carrot recipe. The muffins baked up beautifully despite my reservations. The only change I would make in the future would be to add 1/4 cup of buttermilk because the muffins were a little dense for my liking. I would also decrease my cooking time to 18-20 minutes. They taste fantastic and my vegetable phobic 5 year old ate one without any issues. A definite win for me!