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Love Beet Muffins


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?

13 responses to “Love Beet Muffins”

  1. Alejandra says:

    This really looks yummie but I don’t understand, you put egg subsitute and apple sauce?

  2. Alejandra says:

    ok, sorry I hadn’t actually read the article, only the recipe :)
    Shame they were not as good as they looked!

  3. Ricki says:

    They do look pretty! I have a millet muffin recipe in my cookbook that uses raw millet and I agree with Lindsay–they are delicious when baked! The millet is crunchy, but in a “rice krispies” kind of way. Maybe you just needed to bake yours more? In any case, the beets are a great addition! :)

  4. devan says:

    goood gosh these are gorgeous! can’t wait to make them!

  5. devan says:

    but….make them in the “not gross” way

  6. Alex says:

    Haha, I had a nearly identical muffin disaster happen to me too! At least yours were still pretty! :)

  7. Alisa Fleming says:

    I love how beets turn everything red … except my clothes. So much goodness in these muffins lady!

  8. Erin says:

    You could still use millet flour as the GF flour. Or millet “puffs” as an addition if you want the “crisp” effect.

  9. Jackie (Peaces of Earth) says:

    I love crunchy millet! But regardless, the new recipe looks great…super festive and perfect for Valentine’s Day!!

  10. holly says:

    the thing about using millet in muffins is you only need a little bit. I could tell by your photo that you put too much. Try just a dash next time and you miht actually like it…we do at our house, kids and all.

  11. ellen says:

    this looks good!

    my recipe disaster? lol take 2 , 12 yr olds, visiting for days at grandmas farm
    an empty kitchen and a desire for candy…
    my cousin says to me, i know … lets make sponge taffy.. i know how! great i thought… we melted the sugar over the iron stove and as i peered into the pot.. my cousin says.. and now we add the baking powder and magic happens..
    poured in and stirred… no magic. it was supposed to be… baking soda!

    what do we do?… pour it into a cup and eat with a spoon.. we were about 12 miles from a store… i think i blocked out how it tasted lol

    ps. my cooking has improved a lot since then:)

  12. ainslie says:

    did you toast the millet? because I’ve definitely made delicious muffins with “raw” millet in them in the past, but the millet was dry toasted in a pan first, so it’s crunchy but in a softer way? maybe that’s the secret. or not, haha.

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