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
- 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
- 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.