Apple-Beet Muffins: Dwight Would be Proud

>> Thursday, December 17, 2009

Thursday night is usually my baking night. Thursday night also happens to host my favorite TV shows, including Grey's Anatomy and -- you guessed it -- The Office. So one lucky Thursday evening, I came upon a lonely can of sliced beets in our pantry that had been there for over a year. I honestly never thought I'd do anything with it -- I think it was a "gift" from one of our parents -- we're happy to be a dumping ground for a variety of discarded ingredients.

Anyway, I thought about beets.
Then beet sugar.
Then sweets.
Then cookies. No.
Cupcakes? Certainly not.
Muffins. Maybe!

I mean, zucchini works. Right? And carrots. THEN I Googled "beet muffins" and found a recipe for cranberry-apple-beet muffins on Mission: Vegan. I considered for a moment some modifications I could make (and I did make quite a few) . . . With a full hour left before Grey's, I decided to go for it.

I'm glad I did. They are pretty. And taste yummy -- sweet, with just a tiny hint of beet-y goodness. Perhaps Dwight could add them to the menu at Schrute Farms.

What you'll need . . .
  • 1 egg (or your favorite substitution -- I hear Ener-G works best)
  • 1/8 cup pumpkin
  • 1/8 cup canola oil
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon lemon juice
  • 1 teaspoon molasses
  • 1 teaspoon white vinegar
  • 1/2 cup sugar
  • 1/2 cup canned beets -- processed so they are finely grated
  • 1 cup apples, chopped
  • Fist-full of dried cranberries
  • 1/4 cup wheat pastry flour
  • 1/3 cup oats
  • 1/4 cup coconut flakes
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • dash of ginger -- to taste

Method . . .
  1. Preheat oven to 350 degrees F.
  2. Grease muffin tin with butter (or spray with oil). You may also use paper liners.
  3. In a large bowl, combine egg (or substitute), pumpkin, oil, vanilla, molasses, lemon juice, vinegar, sugar, beets, apples, cranberries and stir well to combine.
  4. In another bowl, whisk together dry ingredients.
  5. Add the dry to the wet and stir with a rubber spatula to JUST combine.
  6. Fill muffin cups 1/2 to 3/4 full and bake for 12-15 minutes. Mine took 16.
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