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!
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.
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.
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!
Cocoa Beet Chocolate Chip Muffins1 cup rolled oats
1 cup (240 ml) buttermilk
½ cup finely shredded raw beets
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.
|Behind the scenes--yeah, with a Screaming Yellow kitchen I shouldn't complain about a Nuclear Orange half bath.|