Ingredients and Weight:
- Whole wheat flour: 1 1/2 cups (180g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Cinnamon: 1/2 teaspoon (2.5g)
- Nutmeg: 1/4 teaspoon (1.25g)
- Beets, cooked and mashed: 1 cup (240g)
- Vegetable oil: 1/2 cup (120ml)
- Honey: 1/4 cup (80g)
- Eggs: 2 large
- Blueberries: 1 cup (140g)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the beets, oil, honey, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the blueberries.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
(per muffin)
- Calories: 250
- Fat: 8g
- Protein: 4g
- Fiber: 3g
- Sugars: 10g
Dish Characteristics:
- Moist and fluffy
- Sweet and tangy with a hint of earthy beet flavor
- Whole wheat flour provides fiber and nutrients
- Blueberries add antioxidants and sweetness
User Comments:
- "These muffins are delicious! The combination of beets and blueberries is unique and satisfying."
- "I love that these muffins are made with whole wheat flour, making them a healthier choice."
- "The muffins were so easy to make and everyone at my brunch raved about them."
Special Precautions and Tips:
- To cook the beets, wrap them in foil and roast at 400°F (200°C) for about 1 hour, or until tender.
- Do not overmix the batter, as this can result in tough muffins.
- If you don't have blueberries, you can substitute another type of berry, such as raspberries or strawberries.
- Store muffins in an airtight container at room temperature for up to 3 days.
