Chocolate Buckwheat Beet Muffins

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Chocolate Buckwheat Beet Muffins

It’s hard to say whether this is a breakfast muffin or a dessert muffin. My husband doesn’t like chocolate chips at breakfast (why???) so if you’re like-minded, leave them out and you’ve got less sweetness. Either way – they’re perfect with a rich cup of Colombian. Roast your own beets for the best color and flavor (or used canned) and by the way, don’t throw away those beet greens!  In our area, Walmart’s beets are usually the best and have fresh, beautiful greens attached.  Cut out most of the red stems (they’re tough & bitter), chop & saute the greens in a little avocado oil, add your favorite seasonings, and serve with any style eggs along with one of these muffins for a beautiful breakfast plate. Here at the Inn, we serve them with Eggs de Provence (see separate recipe), grilled chicken & pineapple sausage with maple glaze, and fresh fruit. This recipe makes 12 muffins.

  • 2 eggs
  • 3/4 cup light brown sugar
  • 1/2 cup oil
  • 1 1/2 cup cooked, peeled, chopped beets (or 14.5 oz can beets, drained & chopped)
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa
  • 1 1/8 cups buckwheat (I like Hodgson Mill)
  • 1 1/2 cups raisins or craisins
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1/3 cup strong, hot coffee
  • 1/3 cup flaked coconut
  • 1/2 cup dark chocolate chips (optional)

Preheat oven to 375 and line a muffin tin with twelve liners.  In a large mixing bowl, add ingredients one at a time in the order given, mixing constantly until all are combined. Do not over mix.  Fill each muffin cup with about 1/4 cup batter and bake for about 30 minutes.  Muffins will be risen, cracked, and glossy.

A recipe from Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast

541 Hickory St, Highlands NC 28741 (828) 526-2060