Hello there! What better way to introduce fall than with a fall inspired post? Caroline, from Suppers in Season, knows all about eating seasonal foods. For this month’s Guest Post, Caroline shares this recipe for Beet Muffins. Fall (or Autumn as we call it in England) is starting to appear; her misty fingers pushing aside the hot haze of summer with cooler breezes and golden leaves. Now is traditional harvest time here in Europe and farmers’ markets are overflowing with both late summer and early winter vegetables. Roots are at their best – sweet from growing through the warmth of the summer but larger than those dug earlier in the year. Among my favourite root vegetables are beets, in all their varied colours! From the rich dark red of common garden beetroot (wonderful for adding pink colour to any sort of food!) to the stunning beauty of candy striped (Chioggia) beets, this amazing vegetable never fails to delight.
Here I use them to make a (relatively healthy) breakfast muffin with pumpkin seeds. You can use any sort of beets you like, but if you want pink muffins, use the red beets! I eat very little dairy, so these are dairy free, but you can use cow’s milk instead if you prefer. I also generally avoid using refined sugar, preferring slower releasing, more natural alternatives such as the brown rice syrup I use here. You can swap it for soft brown sugar instead though if you’d like them a little sweeter.
Guest Post: Caroline from Suppers in Season- Beet Muffins
- 200g cooked, peeled and grated beetroot
- 100g brown rice syrup
- 100ml coconut or vegetable oil (liquid form)
- 50ml maple syrup
- 100ml any plant based milk (or cow’s milk)
- 2 eggs
- 250g self raising flour
- 1 tsp baking powder
- 30g pumpkin seeds plus extra to top
If you are starting with raw beetroot, you will need to cook it first. I usually bake mine. Leave on the root and stalks of the leaves. Wrap in foil, drizzle with a little olive oil and bake at 170C (340F) for about 1 hour until soft. Leave to cool then top and tail and carefully peel off the skin.
Once your beetroot is cooked, cooled and grated, preheat the oven to 180C (360F).
Beat together the rice syrup, oil and maple syrup in a freestanding mixer or by hand, then add the eggs one at a time. Sieve in the baking powder and flour and mix together until combined then slowly add the milk until you have a smooth mixture.
Fold in the grated beetroot and pumpkin seeds then divide between 12 muffin cases (fill each case to about ¾ full). Sprinkle a few extra pumpkin seeds over each muffin then bake for around 30 minutes. The muffin should spring back when pressed lightly and a skewer should come out clean when inserted for a few seconds.
Leave on a wire rack to cool (or eat them while still warm if you can’t wait!)
Recipe by Caroline from Suppers in Season: http://www.suppersinseason.com