Now aren’t these just gorgeous!?!?! Like really glowingly beautiful in all their vibrant redness. I was so excited about this baking adventure for many reasons. I was going to use fresh grated beets in the batter, I was going to use millet in a muffin for the first time. I had some fresh cranberries in there and I was so psyched that I was going to have the most amazingly unique valentine’s day recipe ever.
So then, what happened?
Well to be perfectly honest, despite my eating a good half dozen of these simply out of determinination not to waste all the amazing ingredients that went into them, they were disgusting! Like really pretty darn gross. Now, I am a firm critic of my own work, so I passed them along to someone I know loves me dearly and can enjoy just about anything if he knows it’s good for him.
Even he couldn’t eat them. That bad! And this is a man who ate a whole batch of cookies we now affectionately refer to as ‘The Sand Cookies”.
So where did this recipe call down? I believe I may have been overzealous on my use of beets. That would have been the first fault. The real downfall however, I don’t really think was any fault of my own. It was the crunchy millet bits. They were just plain gross. Like the muffins just felt uncooked despite being cooked because there was as good as raw millet in them.
I have stated before that I am the worst at reading a recipe. When I saw Linday’s muffin recipe over at Kitchen Opera’s that used millet, I immediately went to the buttery cream thing millet adds to a cauliflower mash. I didn’t read the bit about it being crunchy. But obviously it would be. I didn’t cook it first! Now, I tweeted with Lindsay about these muffins and she stands by her recipe- claiming her mix with candied ginger compliments the millet crunch. The beetyness of mine sure didn’t.
Now because I am an expert recipe creator (according to a magazine that will be publishing my recipes in May), I have created a recipe that puts millet on the shelf, but still uses the bright and beautiful sweetness of beets. The best part of my original recipe though, was taking these glowing photos!
Red Like Love Beet Muffins
1 1/2 cups gluten-free flour of choice
1/2 cup almond meal
1 tsp baking powder
1 tsp baking soda
1 teaspoon cinnamon
1/2 tsp sea salt
2/3 cup sweetener of choice: honey, maple syrup, agave (or mix and match!)
1 egg or egg substitute (see below)
1/3 cup applesauce
1/3 cup milk substitute (or water)
1Tbs apple cider vinegar
1 tsp vanilla
1/4 cup coconut oil
1 cup sliced cranberries
1/2 cup grated beets
1/2 cup grated carrots or sweet potato
Pecans (optional, for sprinkling on top of muffins)
- Preheat oven to 350 F
- Line muffin tin with liners (let’s aim for unbleached shall we?)
- Mix together ?our, baking powder, baking soda, salt and cinnamon.
- Add the veggies, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
- Mix batter together.
- Add in the cranberries, gently folding the batter.
- Pour in to muffin tin, sprinkle on the pecans.
- Bake for about 30 minutes, until the top is darkened slightly and a toothpick, inserted into the centre comes out clean.
Question of The Day: What has been your greatest baking disaster?