Sissi from Withaglass.com made a funny comment on my croquettes recipe the other day about how she felt it was a little worrying if she didn’t see a recipe containing beetroot once in a while. That got me thinking – perhaps I post too many beetroot recipes, especially given the fact that nobody seems to like them. Then I shook that crazy feeling off and figured that no; it’s everyone else who’s wrong, and that beetroot surely is the epitome of good eating (well… almost).
So I had a pack of cooked beetroot left over from my croquettes and needed to find something to do with them. Faced with a son who currently seems obsessed with bread and butter (which he seems to use as a face cream) and not much else I figured it was high time I try and get some more vegetables into his diet. Naturally, giving him a stick of beetroot would have been met with him vigorously shaking his head from side to side and saying “neh, neh” so I had to find another solution.
It’s no secret that many people already bake in things like courgette, and beetroot too, into cakes and breads to disguise them, so I took my inspiration for my beetroot muffins from this. I’ve no doubt that by the time the beets are boiled and vacuum-sealed and stored on supermarket shelves for… months…(at least in this case – less so if you cook them yourself) and then shredded and baked into a cake, there’s probably not a whole lot of nutrients in them, but at least I can say I tried, and feel better about feeding what is essentially a “cake” to my son.
I used a typical sponge base for these, but halved the sugar, and threw in the beetroot – knowing that they would impart a good amount of background sweetness. My wife said I could probably have gone even lower with the sugar, and I agree – especially if you decide to add in something like chopped apricots, dates, or prunes. I’ve added in some sesame seeds for a bit of texture and apparently they’re a great source of copper, manganese, and calcium. Next time I make beetroot muffins I think I’ll also add sunflower and pumpkin seeds – perhaps poppy seeds too!
You may have noticed my redesigned site? It’s fully responsive and will adapt to any screen (even mobile!). I figured since I had a nice new logo, the time had come to go for a more minimal, clean site design. Remember that I was selling some prints of my photos? I used the opportunity of the redesigned site to add a new feature. If you don’t want to buy a print, but would rather print it yourself, you can now buy the image files directly on my site (and support me in the process!). Check out my store which I’ll add more photos to over time, and if you order two or more photos right now you can get a 20% discount using the code 20PERCENT
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- 180g Butter
- 90g Sugar
- 3 Eggs
- 180g Plain Flour
- 2tsps Baking Powder
- 5tbsps Sesame Seeds
- 2 large boiled Beetroot, finely grated
- 10 paper muffin cases
- Start off by preheating your oven to 190 degrees Celsius. Cream together the butter and sugar until pale and fluffy.
- Break in the eggs, one by one, beating the mixture well between each addition.
- Sift the flour and baking powder together into the batter and fold in. Gently stir in the sesame seeds and grated beetroot until well combined.
- Divide the mixture between 10 large muffin cases and place into the preheated oven. Bake for about 20 minutes, until a skewer inserted into the cake comes out clean.
- Remove and allow to cool before enjoying.