“Lovemuffin, you make my heart beet faster.”
Muffin compares to you. Seriously! These muffins have raw beet in them, so they come out a shockingly beautiful pink. Be heart-healthy! Adding rosemary and walnuts to the batter lend an earthy flavor and delicious crunch.
While you’re at it, pair these muffins with a goat-cheese mixed with fresh chive and lemon zest. They’ll swoon!
Serve warm from the oven.
Ingredients
2 1⁄4 cup flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
2 teaspoons salt
1 pound beet, peeled & grated (use a box grater or a food processor)
3⁄4 cup walnuts, chopped
2 tablespoons rosemary, chopped
2 eggs
1 cup buttermilk
2 ounces butter, melted
8 ounces goat cheese, at room temperature
1 lemon, zested with a cocktail zester
1 bunch of chives, choppedYou’ll need muffin pan, greased and floured (instead of four, we're sneaky and use parmesan cheese!)
Instructions
Preheat oven to 400°F.
Sift the dry ingredients together: flour, baking powder, baking soda, and salt. Fold the walnuts and rosemary into the dry ingredients and set aside.
Whisk the wet ingredients togther: eggs, buttermilk, melted butter. Squeeze out any excess liquid from the grated beets and combine into the wet ingredients.
Gently mix both wet and dry ingredients until just until combined.
Spoon the batter into the prepared muffin pan and bake about 20 minutes. Meanwhile, make the spread by stirring the lemon and chive into the goat cheese.
