If you ask anyone who remotely knows me, they’ll tell you I fracking love beetroot. I have roasted it, I’ve put it in pies, eaten it pickled, and fresh. I love it’s sweet, earthy taste, it’s vibrant colour, and how versatile it is (not only can you eat the beet, but you can cook the leaves, or use it as a dye). So you can understand why I was pretty excited when I found this recipe while I was looking for candidates for my breakfast muffins.
And how disappointed I was, when I discovered that I don’t like them.
This may be my own fault; I screwed up the recipe in several places, as you will see. But even rewarmed in the microwave, they don’t taste right to me. I think it might be because they are sweet – which seems wrong in my mind – and have too much cinnamon in them. Also, due to a mix-up with my grater and slicer application I ended up with some large chunks so they’re crunchy.
The original recipe says it makes 12, but I got 16 muffins out of it. Don’t they look pretty?
To bad I don’t like them :/ Who knows though, maybe you will.
- 500g uncooked beetroot
- 210g raisins
- 300g self raising flour – This is one place where I altered things slightly. In order to make this slightly healthier for myself, I used half standard flour and half gluten-free.
- 100g brown sugar
- 1tsp baking powder
- 1tsp ground cinnamon
- 180ml sunflower oil – This is one of the places I screwed up. As I had no sunflower oil, I used olive instead. I’m not sure what effect it had.
- 3 medium eggs
1. Pre-heat the oven to 180°c/356°f/Gasmark 4, and line a muffin tray with paper cases.
2. Peel and grate the beetroot. And love purple, because you and your kitchen are going to be that colour by the time you have finished. My advice is if you have grating attachment for your blender, use it. Trying to do it by hand is an arse and a half. Also, don’t make the same mistake I did and use the attachment the wrong way up, and end up with chunks because they end up being undercooked and crunchy.
4. In a seperate bowl, mix together the oil and the eggs until combined.
6. Spoon into the cake cases, and bake in the oven for 25 mins, and a skewer comes out clean.
If you have a suggestion of what I should make next, send an email to firstname.lastname@example.org, or leave a comment. Liked this post and want more? Check out all the Cooking With Dru posts.