Beet-Poppy Seed Muffins
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.
Recipe by Southern Living January 2014
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.
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!
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