(Note: This recipe was revised in June 2018, and we think it’s better than the previous version, so give it a try!)
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. You could add 1/4 cup light brown sugar to make up for the lack of chocolate chips. Either way – they’re perfect with a rich cup of Colombian. You can used canned beets, but roasting your own gives the best color and flavor. You can also use a ripe banana. Lots of options with this recipe!
By the way, don’t throw away those beet greens! In our area, Walmart’s beets are sometimes the best when they 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 the muffins with Eggs de Provence (see separate recipe), grilled chicken & pineapple sausage with a dijon-maple glaze, and fresh fruit. This recipe makes 10 muffins.
- 1 egg
- 1/3 cup agave syrup
- 1/4 cup oil
- 1/2 cup cooked minced beets, or 1 ripe banana
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup unsweetened cocoa
- 1 1/4 cup Hodgson Mill buckwheat flour; or for a lighter muffin, use half buckwheat and half Bob’s Red Mill Gluten Free Baking Mix for a lighter muffin
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2/3 cup almond milk
- 1/2 cup flaked coconut
- 1/2 cup mini dark chocolate chips
- 1/2 cup chopped dried cherries
Preheat oven to 350 and line a muffin tin with ten 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 25 minutes. Muffins will be risen, cracked, and glossy as shown above.
A recipe from Donna Alley, Innkeeper Since 1984
541 Hickory St, Highlands NC 28741 (828) 526-2060