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

Ratings & Reviews

kirplnk's Review

June 18, 2014
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!

KeyLimePie's Review

February 09, 2014