Beet Muffins

Beet Muffins

Prep Time
1 hour, 20 minutes
Cook Time
30 minutes
Makes
18 muffins
 
Ingredients
  • 2 cups shredded and squeezed beets
  • 2 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1 1/2 cup granulated sugar
  • 3/4 cup The Comfort
  • 2 tsp salt
  • 3 eggs
  • 1/4 cup coconut oil, melted
  • 2 tsp baking powder
  • 3/4 cup 2% milk
  • [optional-if not using liners] nonstick cooking spray
 
Method
  • Lay a (minimum 14x14) strip of cheesecloth (or a clean dark dish towel) on top of a cutting board. Peel the beets and grate them over the cheesecloth. Red beet juice stains everything it touches, which is why you should use either a disposable cheesecloth or a dark kitchen towel.
  • Once you have grated the beets, gather them in the center of the cheesecloth and squeeze into a sink. This step will ensure that your muffins have the right texture. Set grated beets aside
  • Mix the dry ingredients together in a bowl.
  • Add the wet ingredients (other than the beets) to the dry ingredients and mix until incorporated
  • Fold the beets into the mix last, and stir until just incorporated.
  • Cover the mixture and place in the refrigerator for 1 hour.
  • Preheat the oven to 415 degrees
  • Fill each well in the muffin pan with a liner or spray with nonstick cooking spray.
  • Fill each muffin well to 2/3 full, and place muffin pan in the oven for 10 minutes
  • After 10 minutes, turn heat down (without opening the oven door) to 350 degrees and cook for an additional 20 minutes or until a toothpick inserted into the center of the center most muffin in the pan comes out clean.
  • Serve at room temperature.
 
Equipment
  • Box grater- cheese cloth or dark kitchen towel
  • Large mixing bowl- whisk- silicon spatula
  • Dry measuring spoons
  • Dry measuring cups
  • Muffin pan
  • [Optional] Muffin liners