Lovemuffin, you make my heart beet faster
Breakfast with these Beet, walnut & rosemary muffins will start any day off right, but we just love these for Valentine’s Day. Since the batter is made with grated raw beet, these muffins are a blushing shade of pink. No red Dye #4 around here! Beets are heart-healthy and delicious.
Because beets have a slightly bitter taste to them play up on that earthiness! We add rosemary and walnuts to the batter for an even earthier flavor and delicious crunch.
Muffin compares to you
Beet, walnut & rosemary muffins are good, but fresh out of the oven, with creamy goat cheese on top, they’re irresistible. Again, we’re playing with flavors: the earthy muffins love the richness of the goat cheese. Lighten it up with lemon zest and chopped chives, and you’ve elevated these to heavenly status.
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
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, chopped
You’ll need muffin pan, greased and floured (instead of four, be sneaky and use parmesan cheese)
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 together: eggs, buttermilk, melted butter. Squeeze out any excess liquid from the grated beets and combine it 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.
Serve warm from the oven, with the lemon and herbed goat cheese on the side.