Beet and Walnut Muffins

Greeks use beets in both savory and sweet dishes. This quirky muffin recipe will have your guests guessing!

Serves: 12Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 2 cups plus ¼ cup all-purpose flour, divided
  • 1 Tbsp. baking powder
  • ¾ cup sugar
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 2 large eggs, beaten
  • 1 cup whole milk
  • ¼ cup extra-virgin olive oil
  • 2 cups grated beets
  • ¾ cup chopped walnuts

Directions

  • In a medium bowl, combine 2 cups flour, baking powder, sugar, salt, and cinnamon. In another medium bowl, whisk together eggs, milk, and oil.
  • In another medium bowl, combine beets, walnuts, and the remaining flour. Toss to combine the ingredients, and to coat the beets and walnuts in flour.
  • Preheat the oven to 375°F. Add the wet ingredients to the dry ingredients, and stir to combine. Stir in the walnuts and beets. Don’t over-mix the batter or the muffins will be tough.
  • Line a 12-muffin tin with paper cups and divide the batter evenly among the 12 cups. Bake on the middle rack 15–20 minutes. Stick a toothpick into a muffin; if the toothpick comes out clean, the muffins are done.
  • Transfer the muffins to a cooling rack. Allow them to cool before removing them from the pan and serving.

Recipe Information

Serves: 12

Ingredients

  • 2 cups plus ¼ cup all-purpose flour, divided
  • 1 Tbsp. baking powder
  • ¾ cup sugar
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 2 large eggs, beaten
  • 1 cup whole milk
  • ¼ cup extra-virgin olive oil
  • 2 cups grated beets
  • ¾ cup chopped walnuts

Directions

  • In a medium bowl, combine 2 cups flour, baking powder, sugar, salt, and cinnamon. In another medium bowl, whisk together eggs, milk, and oil.
  • In another medium bowl, combine beets, walnuts, and the remaining flour. Toss to combine the ingredients, and to coat the beets and walnuts in flour.
  • Preheat the oven to 375°F. Add the wet ingredients to the dry ingredients, and stir to combine. Stir in the walnuts and beets. Don’t over-mix the batter or the muffins will be tough.
  • Line a 12-muffin tin with paper cups and divide the batter evenly among the 12 cups. Bake on the middle rack 15–20 minutes. Stick a toothpick into a muffin; if the toothpick comes out clean, the muffins are done.
  • Transfer the muffins to a cooling rack. Allow them to cool before removing them from the pan and serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat11g
Saturated Fat2g
Cholesterol35mg
Sodium260mg
Total Carbohydrate35g
Dietary Fiber2g
Sugars15g
Protein5g