Beets beets they’re good for your heart, the more you eat the less you part! I adore beets, with their flaming magenta rings like Saturn’s belt or the time-telling wrinkles of a tree. Recipes for beets are endless and often refreshing, but there does come a wintry time when our souls yearn for a distraction from roasted this and shredded-salad that. And so, I bring sweet revival and solace with this breakfast delight, a treat for your treasured Valentine. These Chocolate & Beet Muffins are a small dance party in your mouth; the chocolate, raisins, nuts and oats are all invited to croon and sway to the tunes of maple and cinnamon. Toast and butter them up with a smattering of preserves from the pantry; might I suggest raspberry or strawberry jam.
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- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup organic cane sugar
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 3/4 cups plain yogurt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 large egg
- 2 cups beets, peeled and shredded
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup coarsely chopped nuts (i.e. walnuts, cashews and almonds)
- 1/4 raisins
- Line 12 cups with muffin tin liners (or grease the muffin tin with butter).
- Preheat the oven to 375 degrees.
- In a large bowl, stir together the flour, oats, sugar, baking powder, baking soda and salt.
- In a separate medium bowl whisk together the yogurt, melted butter and egg.
- Make a dip in the center of the dry ingredients with your fist, and pour in the wet ingredients. Stir until just combined (do not over stir or the batter won't fluff in the oven).
- Fold in the shredded beets, chocolate chips, nuts and raisins. Stir until just mixed again.
- Spoon the batter into the muffin cups, filling them just to the brim.
- Pop the muffins in the oven for about 20 minutes (insert a toothpick or sharp knife in the center of one to test for doneness; if it comes out clean they are ready!).
- Note: You can also freeze the muffins by placing the tin in the freezer for 30 minutes, removing and covering with plastic wrap and returning to the freezer for up to 3 months. When they are ready to bake, put the muffins directly in the oven - they will need about 10-15 minutes longer to bake.