Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Carolyn O'Neil
Recipe by Southern Living January 2014

Gallery

Credit: Greg Dupree; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Makes 1 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Source

The Slim Down South Cookbook, Oxmoor House, 2013

Nutrition Facts

160 calories; fat 5.9g; protein 2.7g; carbohydrates 24.7g; fiber 1g.
Advertisement
Advertisement