Sissi from Withaglass.com made a funny comment on my croquettes recipe the other day about how she felt it was a little worrying if she didn’t see a recipe containing beetroot once in a while. That got me thinking – perhaps I post too many beetroot recipes, especially given the fact that nobody seems to like them. Then I shook that crazy feeling off and figured that no; it’s everyone else who’s wrong, and that beetroot surely is the epitome of good eating (well… almost).
So I had a pack of cooked beetroot left over from my croquettes and needed to find something to do with them. Faced with a son who currently seems obsessed with bread and butter (which he seems to use as a face cream) and not much else I figured it was high time I try and get some more vegetables into his diet. Naturally, giving him a stick of beetroot would have been met with him vigorously shaking his head from side to side and saying “neh, neh” so I had to find another solution.
It’s no secret that many people already bake in things like courgette, and beetroot too, into cakes and breads to disguise them, so I took my inspiration for my beetroot muffins from this. I’ve no doubt that by the time the beets are boiled and vacuum-sealed and stored on supermarket shelves for… months…(at least in this case – less so if you cook them yourself) and then shredded and baked into a cake, there’s probably not a whole lot of nutrients in them, but at least I can say I tried, and feel better about feeding what is essentially a “cake” to my son.
I used a typical sponge base for these, but halved the sugar, and threw in the beetroot – knowing that they would impart a good amount of background sweetness. My wife said I could probably have gone even lower with the sugar, and I agree – especially if you decide to add in something like chopped apricots, dates, or prunes. I’ve added in some sesame seeds for a bit of texture and apparently they’re a great source of copper, manganese, and calcium. Next time I make beetroot muffins I think I’ll also add sunflower and pumpkin seeds – perhaps poppy seeds too!
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A moist muffin, with hints of earthy sweetness, hiding shredded beetroot and nutrient-rich sesame seeds.
- 180g Butter
- 90g Sugar
- 3 Eggs
- 180g Plain Flour
- 2tsps Baking Powder
- 5tbsps Sesame Seeds
- 2 large boiled Beetroot, finely grated
- Start off by preheating your oven to 190 degrees Celsius. Cream together the butter and sugar until pale and fluffy.
- Break in the eggs, one by one, beating the mixture well between each addition.
- Sift the flour and baking powder together into the batter and fold in. Gently stir in the sesame seeds and grated beetroot until well combined.
- Divide the mixture between 10 large muffin cases and place into the preheated oven. Bake for about 20 minutes, until a skewer inserted into the cake comes out clean.
- Remove and allow to cool before enjoying.