Marissa     Eats and Drinks         2    

Oh yes, you read that right. In my recent endeavor to expand my use of the CSA vegetables, I’ve really been going out on a limb…sometimes to hit face first on the ground! Beets are another one of those vegetables that I love but I tend to use in only two ways – roasted or pickled. I don’t seem to get sick of that but I do realize it’s not for everyone. Roasted beets are really a great thing though – and they then can become another ingredient to add to all sorts of things like salad or muffins. Actually, I didn’t know about the muffins until earlier this week. I saw a recipe, got grossed out, couldn’t stop thinking about it, and simply had to give it a shot.

I based it off several recipes I found online. None of them quite fit what I was looking for. Some used as little as 1/4 cup of roasted beet puree and said that it still tasted like beets. I figured if you are going to “sneak” a vegetable into a baked good, you either don’t taste it. or if you do there is enough of it in there to count. I don’t think 1 teaspoon of beet per muffin counts as diddly. So I developed my own recipe using an ample quantity of beets. Other recipes called for ingredients that I don’t usually have around the kitchen – coconut oil, quinoa flour, etc – and many of them were chocolate based. I wanted something that was actually a breakfast food and not dessert, as well as being able to be made in the average kitchen without a trip to the grocery. I thought it would either be a delicious addition to the cookbook or at least a hilarious blog post about my miserable culinary adventure of the day. Hmmm…thus I present to you, my Beet Poppy Seed Muffins.

The first few steps were easy enough, I got all the dry ingredients measured and mixed and the wet ingredients into the bowl of the stand mixer. Looked just fine really.

But then after mixing, the first doubts really hit home. I mean, I knew this stuff was going to be red. Beets stain everything. But I was pretty sure I couldn’t pass this off as a regular muffin to my beet-hating husband. Ah well, at least he tastes my experiments if not always enjoys them!

I usually get to make breakfast before the rest of the household wakes up, but at this point my 2 year old Willa came waltzing out of the bedroom and wanted to help. I quickly put her to work tasting things. She LOVED the puree. Of course, beets are already sweet and the additional sugar couldn’t have hurt. So she enjoyed a pre-muffin snack while I went on with the project.

I added the dry ingredients and found it to be so nice to see exactly when all the flour was mixed in. There’s no chance of accidentally leaving behind clumps of it – the batter is a serious shade of fuchsia. I’ve heard people say not to wear white while dealing with beets, but I hadn’t realized I was being quite so color coordinated until I downloaded the pictures!

With everything done, I was ready to put them in the oven. I took one last look at the pan and Chad got this shot of me…can you tell that I’m not really sure about these things?!?!

But in the oven they went and a mere 20 minutes later, we were faced with actually having to taste the concoction. I tasted the ones without poppy seeds first. Wow, it was beety. I love beets, so I did really like the muffin. But Chad took one bite and was confident he didn’t want one for breakfast. But then I pinched off a piece of the poppy seed one. What a difference in the flavor! The poppy seeds mellowed out the earthiness of the beet, almost making that flavor disappear completely. Chad was happy to sit down and eat one of those!

So the experiment was a success. I thought the ones with the poppy seeds were really delicious (ahem…I ate three…). I actually used up the last of my beets for this year so I’m happy to move on to other things. Like that pile of summer squash threatening to overflow the crisper. The plants at the Nickle Farm have started their first flush and they are being quite generous. Expect plenty of squash this summer!

(just another link to the Beet Poppy Seed Muffin recipe posted in our online cookbook!)


  • Fine Blend Media said:

    May 25, 2012 1:30 pm

    These muffins were Interesting! ;-)

  • Shaleza Pasterchik Rouse said:

    May 25, 2012 2:04 pm

    I love reading your recipes – should I ever have an excess of beets, I will definately try it.