Recipe and Photos by: Héctor González Mexican at large Abuelita Profesional

JBG's beet season is one of my favorite things. I have roasted, grilled, juiced and even made beet ketchup with this taproot. However, one of my favorite recipes is beet muffins. It started with the simple premise of baking with beets, using these the same way as carrots for a cake. After playing with the recipe, roasting the beets, then turning these into a mush. Usually 2 medium beets will produce enough mash for a good dozen.

Beet Muffins

• Ingredients
• 250 g beets, shredded or mashed with a food processor or blender
• 200 g all purpose flour (You can mix with whole wheat flour, if you want)
• 100 g brown sugar
• 120 ml vegetable oil
• 120 ml liquid (you can use soy, almond, coconut, oats or any milk if desired)
• 5 g baking powder
• 5 g baking soda
• 5 ml pure vanilla extract
• 10 ml apple cider vinegar
• 2 g tsp. cinnamon
• 2 g tsp. ginger
• 1 pinch of salt

Preparation Preheat oven to 350. Roast beets in the oven (wrap washed beets in foil and place on middle rack, 350 degrees for 30-45 minutes, or until soft). Once beets are cooled, peel and shred (you can use a food processor to chop or cheese grater). Mix all dry and wet ingredients separately, then combine, folding beet mixture into the dry ingredients. Spray your muffin pan with oil or use parchment paper to avoid sticking. I highly recommend using silicon muffin cups. Bake for 20 minutes, turn the tray and bake for 10 more minutes, or until a toothpick comes out clean from center of muffin. Enjoy with tea or a medium roast coffee.