Sunday, January 15, 2012

Golden Beet Cranberry Muffins

golden beets, ready for grating
So we're doing this "diet" and workout challenge to get our bodies in better shape to derby. It's an excellent challenge and even more challenging throwing in the low-soy, vegan, no caffeine, into the mix with less carbs (more protein), no sugars, and whole grains only. I've been having a hard time of it and like to credit myself at just being conscious of all the restrictions. On the other hand, my fitness levels have quadrupled in one week and I'm achieving my fitness goals at a steady pace. I need to set more goals so that I'm always trying to achieve something and to keep me on pace. But with all the working out (about 15 hours a week?) I'm starving whenever it gets to my meals and my snacks just aren't cutting it. Hence these muffins.
golden beet cranberry muffins (vegan)
They are low in protein, have some sugar in them, and have some white flour in them, but they are hearty and delicious. I downed two of them with an Emergen-C after practice and I feel full. The original recipe called for carrots and I *thought* we had carrots in the fridge, but we didn't. Instead I had this lonely bag of golden beets that had been sitting in there for about 2-3 months. In perfect condition! I peeled them up, washed them, and then grated them up and they were SO pretty up against the cranberries! (Sorry for not taking a picture) and they didn't dominate the muffins like a red beet would've. And, in these muffins, it's a lighter yet more grounded and rounded flavour. And less juicy, more meaty, than if I had used carrots. If you can't find yellow beets, use carrots (obviously) or mix it up and try parsnips or a grated hard squash. The sky's the limit.

Golden Beet Cranberry Muffins
adapted from Cooking from the Garden, page 94


Ingredients
1 1/2 cups grated golden beets
1 1/2 cups frozen whole cranberries
2/3 cup packed brown sugar
Zest of 1 orange
1 1/4 cup Almond Milk
Egg replacer for 1 egg
1/3 cup vegetable oil
1 1/2 cups unbleached flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice


Directions


Ensure the oven rack is in the centre of the oven. Preheat the oven to 400F. Oil or butter a muffin tin that holds 12 muffins. Mix the beets, cranberries, brown sugar, and zest in a bowl. In a separate bowl, make your faux egg, adding the milk and oil.  Combine both wet ingredients together. In a large mixing bowl, combine the dry ingredients.

Create a well in the dry ingredients and pour in the wet. Stir until the batter is blended. Divide the batter evenly in the muffin tin. Bake until they are gold brown and a toothpick inserted comes out clean (approx 20-25 minutes). Cool the muffins in the tin for 10 minutes and transfer to a bowl to serve (or individually wrap in plastic wrap and freeze for quick snacks and to curb eating the whole tin in one go).

2 comments:

  1. heading to the farmer's market at UNBC this week, i'll be on the look out for golden beets. yea! (did you know that there are two farmer's markets a week in PG?

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