Beet Muffins

Prep Time

1 hour, 20 minutes

Cook Time

30 minutes

Makes

18 muffins

Ingredients

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