Beetroot Poppyseed Muffins (GF, DF)

 

I have begun to fear that my love of beets is developing into an unhealthy obsession. First there were the beet gnocchi. Then came the zucchini, carrot, and beet tart, then beet risotto, followed by a beet tarte tatin, after which came the beet ravioli. I am ashamed to admit that I even put beets in my smoothie this morning. Golden beets, candy-striped beets, and red beets have started to drift through my dreams. This recipe for beetroot and poppyseed muffins, however, sounded so interesting and intriguing that I simply couldn't help but indulge myself in trying out yet another beet-based recipe. When I first saw Cannelle et Vanille's picture of these pinkish-reddish rust colored muffins, I was a little skeptical. Beets are for savory dishes, I thought to myself. What kind of person puts them in a muffin? My doubt was followed by curiosity. I wanted to try these strange beety confections, to see whether they were really worth the effort. Determination set in, and I prepared my batter with resolution. 

These muffins - both gluten and dairy free - have given me a whole new perspective on beets. Not only are they delicious boiled, roasted, and kneaded into pasta dough, but they also make an incredible muffin. I firmly believe that beets are unjustly underrated, and that a little more attention should be paid to these remarkable roots. 

Beetroot and Poppyseed Muffins (GF, DF)

Slightly adapted from Cannelle et Vanille

Ingredients

   2 medium red beets, boiled under tender (about 40 min)

   1/2 cup unsweetened coconut milk

   1 tsp fresh squeezed lemon juice

   1/2 cup (70 g) brown rice flour

   1/2 cup (50 g) almond flour

   1/4 cup (35 g) quinoa flour

   2 tsp poppy seeds

   3/4 tsp baking powder

   1/4 tsp baking soda

   1/4 tsp salt

   1 egg

   1/4 cup + 2 tbsp (75 g) light brown sugar

   1 tsp vanilla extract

   1/4 cup grapeseed oil

   3 tbsp chopped pistachios (optional, for garnish)

Instructions

Peel the beet, cut it into chunks, and purée it in the food processor until smooth. Use a spatula to scrape it down from the sides of the processor occasionally as it will have a tendency to stick.

Measure out 1/4 cup of the purée and store any remaining purée in the fridge or freezer, depending on how soon you plan to use it.

Preheat the oven to 350˚F and prepare a muffin tin lined with 9 paper cupcake liners. 

Mix together the coconut milk and lemon juice and set aside while you prepare the rest of your ingredients. After this mixture has sat for a while, the coconut milk will start to form thick globs.

Whisk together the flours, poppy seeds, baking powder, baking soda, and salt in a medium bowl.

In a separate bowl, whisk together the egg, brown sugar, vanilla extract, grapeseed oil, and coconut milk mixture until fairly homogenous.

Add the wet mixture to the dry mixture and whisk until combined. It will be a pretty magenta color.

Scoop the batter into the prepare pan, sprinkle each muffin with pistachios (optional), and bake for 18-20 minutes (20 was perfect for me).