spiced golden beet muffins

All that we seem to be able to grow successfully are beets (and swiss chard). It becomes a bit overwhelming when even the swiss chard provides no respite, tasting like very intense beet greens. Eventually it gets to the point when I start eating beet greens to distract myself from the chard…and so I’ve been trying to be creative.

(Now this is where the muffin-part comes in). Recently I was craving muffins. I ended up buying a raspberry muffin for myself after a few days of muffin-dreaming. The outsides were a bit dried and the inside a bit hard and tough. The muffin in my head was very soft and moist and only a rough and spongy crumb to distinguish it from a cake. At this point I did what I should have done in the first place, and decided to make some muffins instead.

The yellow beets have a bit of a milder beet taste, and look as sunny as turmeric. I always think that this will make me like them, but I became tired of beets three years ago.

The muffins are sweet, but not too sweet, heavily spiced, and dotted with egg yolk-yellow pieces of beet. The beet flavour comes out distinctly. It’s very earthy and a bit apple-y (but the net result is not, I promise you, a very dirty apple–as refreshingly different as that might be, the taste is just beet). The muffin itself is moist, soft, definitely heavy but not too dense.

I would call them a success…if I wanted to taste the beets.

Hopefully there is someone less tired of beets than me at Fiesta Friday… As always, wonderfully hosted by Angie, the Novice Gardener, and this week cohosted by Johanne of the French Gardener Dishes and Liz of spades, spatulas & spoons. And a question: what do you like to do with beets?

spiced golden beet muffins

Adapted from smitten kitchen‘s carrot cake. Makes 12 very filling muffins. I think grating raw beets very finely would be nice to do, but I had plenty of pre-roasted and peeled beets to use up. 

190 g all purpose flour

100 g spelt flour

2 tsp baking powder

3/4 tsp salt

1/4 tsp freshly grated nutmeg

1 1/2 tsp ground cinnamon

3/4 tsp ground cardamom

1/4 tsp cloves

1/4 tsp freshly ground black pepper

300 g roasted and peeled golden beets

1/4 lb butter, melted

130 g brown sugar

2 large eggs

230 mL milk, at room temperature

Preheat oven to 350 F. Line a muffin tin with paper liners.

Whisk together the flour, baking powder, salt and spices. Grate the beets on a box grater and set aside.

Beat together the melted butter and brown sugar, add the eggs and beat until smooth. Mix in the grated beets until coated, then add the milk and mix gently until combined. Add the flour mixture all at once and mix just until all the flour has been moistened. Portion out into the muffin tin.

Bake around 20-30 minutes or until an inserted skewer is removed with only a few crumbs clinging and the tops are browned.

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15 thoughts on “spiced golden beet muffins

    1. Thanks Lina!! Awaaa so sweet of you to say that 🙂 I feel like I’ve stagnated a bit with photos because I haven’t had any ideas (every really) for exciting backdrops or backgrounds or staging….but as long as there is some nice sunlight, things should turn out okay 🙂

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  1. Oh Laurie, does anyone ever tire of beets, really????? Not me! LOVE them! Roasted a big bunch of red and golden ones at Thanksgiving and have been eating them everyday for lunch in a salad and still not sick of them! Never thought of using them in muffins: so clever and so healthy! Check out Food on Fifth’s incredible corm bread madeleines where Teresa grates fresh squash in the batter. I bet you could swap grated yellow beets in there easily. I made a similar version of this recipe and they were incredible and everyone’s favorite dish at T. Need to let Teresa know😀

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    1. I could really use some enthusiastic beet-lovers like you Johanne! Your repurposing of the roasted beets in a salad does sound delicious…! Whew, I finally finished the beets (there is another beet cake coming up…) but those cornbread madeleines sound incredible–what a great use of a madeleine pan and the fun, small shape with delicious savoury flavours! I feel a bit more enthusiastic about beets already… I’ll have to either try the original squash version or (gasp!) go buy some more beets myself! 🙂

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    1. Quite so! I think it happens especially if I start fantasizing about the perfect [muffin/other food item] and I get disappointed a bit too easily when it doesn’t match up (not that my own matches up very well either!). But sometimes the reverse situation will happen–the one time I made doughnuts was quite a disappointment, and so I eventually went out and bought one 🙂 Thank you for the comment and for cohosting FF this week!

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    1. Hmm pretty yellow beets do have potential to convert people–perhaps it’s worth a try! And a few colours of beets at once always looks so fun 🙂 Thanks Julie! The muffins were flavourful–just too much beet flavour for me!

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  2. Beautiful beet muffins Laurie… they are definitely getting attention after all this time don’t you think? Beef muffins? It sounds just amazing! I love beets myself, especially when they are roasted. Well done!

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    1. Thank you Loretta! I’ve made these out of my (unfortunately) waning love for beets (should I call them beet-break-up muffins?!). But I must say, your lovely beet enthusiasm does make want to like beets again! I think after some time apart… 🙂

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