After the banana bread success I had last week, I decided that I kind of liked the health road I was headed down with my baking. I’m fairly certain that it doesn’t matter how much butter is in a recipe, because as long as there’s fruit in it it’s healthy, right? Before I give you time to think about that, I’ve got a disclaimer for you on this next one. Beets, despite their healthful goodness, do not smell pleasant coming out of a can. Actually, I can’t be certain that they ever smell good, considering this is the first time they’ve actually made it through the door of my house. I’ll keep you posted on that.
These muffins are adapted from a recipe in this book, and first piqued my interest when I was flipping through and noticed the words ‘beet‘ and ‘muffin‘ in the same title. Seriously, what? This was the absolute first recipe I’ve ever cooked or baked where I was not tempted whatsoever to eat the things straight out of the oven, because I was terrified of them after I had to deal with the smell of canned beets as I mashed them up. But trust me, you’ll want everyone in your house to smell and be disgusted by those beets, because once these babies are baked, they’re surprisingly amazing and you’ll want them all to yourself! And you know what? You should have them all to yourself. Really. All in one sitting. They’re vegetables, so it’s healthy. Right? Uh… right?
- 1 + 3/4 cups all-purpose flour
- 1/4 cup cocoa
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 cup earth balance butter
- 1/4 cup Splenda + 1/4 cup granulated sugar (because I like to make things difficult)
- 2 large eggs
- 14-oz can of sliced beets, drained and mashed
- 3/4 cup almond milk
- Preheat oven to 375˚F. Measure first six ingredients into a large bowl and stir. Make a well in the centre
- Cream butter and sugar in a medium bowl. Add eggs one at a time, beating well after each addition. Add beets and milk and stir.
- Add butter/sugar mixture to dry ingredients, and stir until just moistened.
- Fill 12 greased or lined muffin cups and bake for 18-20 minutes, or until a wooden toothpick comes out clean.
- Let stand for 5 minutes before removing to a wire rack to cool
Seriously guys, I know you’re still a bit skeptical, but trust me. These muffins are un-beet-able. God I’m witty… (but seriously, make them, you won’t regret it!)