Beet, Rosemary & Walnut Muffins, Healthy Beet, Rosemary & Walnut Muffins

Makes 12 muffins

You’ll need butter and a bit of grated Parmesan cheese for lining the muffin pan.
2 14 cup flour
2 teaspoons baking powder
12 teaspoon baking soda
2 teaspoons salt
1 pound beet, peeled & grated on a box grater
34 cup walnuts, chopped
2 tablespoons rosemary, chopped
2 eggs, beaten
1 cup buttermilk
2 ounces butter, melted
Goat cheese butter, for serving: Mix softened goat cheese with the zest of 1 lemon and chopped chives


Preheat oven to 400°F.

Prepare the muffin pan by greasing each cup with a tiny bit of butter and then sprinkling a pinch of Parmesan cheese on the bottom.

Sift the dry ingredients together: flour, baking powder, baking soda and salt. Fold the walnuts and rosemary into the dry ingredients and set aside.

Mix the wet ingredients: egg, buttermilk, melted butter. Squeeze out any excess liquid from the grated beets and combine into the wet ingredients.

Carefully mix both wet and dry ingredients until just until combined.

Spoon the batter into the prepared muffin pan and bake about 20 minutes. Allow to cool slightly and serve with goat cheese butter.

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