Monday, May 11, 2015

Cocoa Beet Chocolate Chip Muffins (Monday Muffins!)

Cocoa Beet Chocolate Chip Muffins (Monday Muffins!)

Shredded beets combined with cocoa powder and chocolate chips in a buttermilk-soaked oatmeal muffin. Farm share beets become a sweet treat!

http://www.farmfreshfeasts.com/2015/05/cocoa-beet-chocolate-chip-muffins.html

This recipe is a fine example of how I put up my Community Supported Agriculture (CSA) vegetables during the season to feed my family all year long. I've fixed these muffins for folks to enjoy at the first CSA pick up of the season as well as in the winter for a pink Valentine's day treat.
I'm sharing them now because beets are one of the handful of items still left in my freezer, and because my half bath is painted a vibrant color--although not as vibrant as these beets. The swatch said Sun-kissed Apricot but we've renamed it Nuclear Sun-kissed Apricot. With the light on and the door open in the half bath an orange glow covers the foyer.  It's creepily bright.

http://www.farmfreshfeasts.com/2015/05/cocoa-beet-chocolate-chip-muffins.html
I won't put a photo up of the half bath because the only one I've got is of a partially installed toilet. That toilet got uninstalled and taken back to Home Depot for our 5th trip to a hardware store (and 2nd to Home Depot) of the weekend. [We also managed to visit Lowe's, Menard's and the ACE around the corner, as well as the grocery store and wine shop down the street. Helping the economy and appreciating the military discount at HD.] Yes, I spent Mother's Day weekend painting. It's just fine by me--even though I probably would have liked to have even a sip of tea before starting in on the 2nd coat first thing Sunday morning. I also fixed breakfast and dinner, but we went out to Fusian for a sushi lunch. All in all a lovely day.
http://www.farmfreshfeasts.com/2015/05/cocoa-beet-chocolate-chip-muffins.html

Back to muffins--I want to get this up and out because I've got orange beet muffins, cherry beet muffins, and cocoa beet cookies waiting in the wings.  My Beet Recipes Collection expands. This collection is part of the Visual Recipe Index by Ingredient and that's the reason I started the blog--to provide a resource for how to eat your farm share produce. I hope you enjoy!


http://www.farmfreshfeasts.com/2015/05/cocoa-beet-chocolate-chip-muffins.html

Cocoa Beet Chocolate Chip Muffins

1 cup rolled oats
1 cup (240 ml) buttermilk
½ cup finely shredded raw beets
1 egg
1/4 cup (60 ml) vegetable oil
1 teaspoon vanilla
1/3 cup packed brown sugar
2 Tablespoons Penzey's Dutch High Fat Cocoa Powder (or the cocoa powder of your choice)
1/2 teaspoon Penzey's Baking Spice (or a mix of cinnamon, nutmeg, mace and happiness?)
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I'm using kosher)
1/4 cup dark chocolate chips

In a large bowl, mix oats, buttermilk, and beets.  Set aside for at least an hour, up to overnight while the beets dye the oats a very shocking pink (See NOTE below). If you don't have a fine shredder like I do on my food processor, consider giving the oat/buttermilk/beet mixture a whirl in a blender or food processor to incorporate the beet particles.
When you're ready to bake, preheat the oven to 400 degrees Fahrenheit and spray a 24 well mini-muffin pan with oil (or line with cupcake papers).  Add egg, oil, vanilla and brown sugar to the bowl.  Mix thoroughly.  Dump dry ingredients on top (cocoa through salt) mix until nearly combined, then add chocolate chips and mix until just combined.  Scoop** batter into prepared pan.  You should get about 32-36 mini-muffins.  Bake 12-15 minutes for the mini-muffins.  Cool in pan 5 minutes, then finish cooling on a rack.
**For mini size muffins, my scoop holds 1 Tablespoon (½ ounce) by volume, though the muffin batter is mounded in the scoop so it's a wee bit more.
NOTE:  If you like, you can prep a batch (or three) of oats and buttermilk a few days in advance, and store in the fridge.

http://www.farmfreshfeasts.com/2015/05/cocoa-beet-chocolate-chip-muffins.html
Behind the scenes--yeah, with a Screaming Yellow kitchen I shouldn't complain about a Nuclear Orange half bath.

16 comments:

  1. OMG, thank you for posting this! I bought fresh beets for the first time and have never worked with them. I love to bake, so I am going to give this recipe a try this week and get back to you! So excited!

    ReplyDelete
    Replies
    1. Kacey,
      I usually bake with roasted beets (I do about 375 degrees Fahrenheit wrapped in foil for about an hour until the packet gives when I squeeze it) but shredded raw beets work well also. I've never boiled my beets--no idea why, other than I'm lazy and don't want to peel a beet to boil it. (Though I peeled these to shred them).
      Good luck!

      Delete
  2. Sounds like you had a fun and productive Mother's Day - nice! Now these muffins! Wow! I'm so excited b/c I'll be picking up my CSA box tomorrow and hoping for some beets :)

    ReplyDelete
    Replies
    1. Patricia,
      Fun and productive could be my spouse's middle names! Me, I could have spent the day lying on the couch on FB. But fun and productive is also nice, I suppose. :)
      I've got 2 more weeks until our farm share starts up--just trying to empty out the freezer and enjoy a brief window of choosing what looks good in the produce section.
      Thanks!

      Delete
  3. I want to see the half bath. :)

    Also these muffins can't be beet. Ha!

    ReplyDelete
    Replies
    1. Meghan,
      I'd take a photo, but the glow would blind you. Or maybe not, your kitchen is vibrant, you'd probably like it. I'll share one on FB though once we're all done w/ photos on the walls and all.
      'can't be beet'. Oy.
      Thanks!

      Delete
  4. Confession. I am not the world's biggest beet fan. But I loooove what they do to baked goods. So pretty! So I was wondering are these like zucchini--i.e., you don't taste the veggie--or do they have a beet flavor? They are gorgeous either way--such nice crowns!!!

    ReplyDelete
    Replies
    1. Laura,
      To provide the best answer to your question I asked my daughter. I figured she'd give the most truthful answer as my son will pretty much eat anything with chocolate.
      She said 'not really, no'. I think it's hard to compare with zucchini just because of the vibrant color--you can't help but know you're eating them, you know?
      Thanks!

      Delete
  5. ooo look at these, they are so beautiful! my kids will eat these up!

    ReplyDelete
    Replies
    1. Anna,
      Thank you so much! I just love the color that beets add to foods, and my kids will eat them when chocolate is involved!

      Delete
  6. I have LOVED beets since I was a little kid. When my dad would ask what vegetable I wanted with dinner I almost always said pickled beets :) Now that I'm an adult I love using fresh beets in everything from salads to pizza. Love that you threw them in these delicious muffins. The color is gorgeous!

    ReplyDelete
    Replies
    1. Brandy,
      I bet your parents loved having a beet-loving kid. I love having a cabbage-loving kid.
      Thanks!

      Delete
  7. This looks like a healthy and delicious muffins!! My daughter will surely love this.

    ReplyDelete
    Replies
    1. Peachy,
      If I'm feeding it to my kids and it's NOT a dessert, it's going to be somewhat healthy. It's how I roll. But cute and fun means bonus points.
      Thanks!

      Delete
  8. Do these muffins last in the freezer/fridge/counter for long?

    ReplyDelete
    Replies
    1. Rachel,
      I usually keep fruit or veggie-containing muffins on the counter for 2 days tops, but I've frozen them (or forgotten them in the freezer) for up to 2 months.
      I take them out the night before and they've defrosted and are ready to eat by morning.
      Thanks!

      Delete