I don't normally make savory muffins. It's not that I have anything against a savory muffin. Some of my favorite muffins are savory! I like nothing better than a cheddar bacon cornmeal muffin with my green tomato chili. I just don't think of savory first when I am preparing to make muffins.
But my mom did.
I'd mixed a cup of shredded beets into my soaked oatmeal muffin base, but was dithering over which direction to go from there. Mom was visiting and suggested horseradish. Conveniently, I had a jar of horseradish powder.
Horseradish-Beet Muffins1 cup (240 ml) buttermilk
1 cup oats (rolled, old fashioned)
1 cup shredded raw beets (I'd put up a number of bags in the freezer)
1/4 cup white sugar
1/4 cup (60 ml) vegetable oil
1 cup whole wheat flour
1 teaspoon powdered horseradish
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, mix first 3 ingredients. Let sit on the counter for 1-3 hours (or overnight, but I wouldn't care for this muffin hot in the morning, it seems more like a dinner muffin to me) If you like, you can prep the oats and buttermilk step a few days in advance and store in the fridge.
When you're ready to bake, preheat the oven to 400 degrees Fahrenheit and spray a 12 cup muffin pan with oil spray. Stir in the egg, sugar, and oil to the bowl until well blended. Dump the rest of the dry ingredients on top and stir until just combined. Scoop** into prepared muffin pan. Bake for 18 minutes. Cool in pan 5 minutes, then turn out onto cooling rack. Try it!
**My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ to 4 Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.