It was this summer that I tried a beet for the first time. There’s something about the deep magenta color and crazy, bushy leaves that are intimidating. And yet, when I saw these stunning veggies pop up all over my local farmer’s market, I bit the bullet and dug right in.
I asked the farmer how he recommended eating beets and he responded with, “I love them raw…they’re like summer’s candy!” Well, he had my attention. I went straight home and peeled a beet to taste test, while turning both of my hands a fun shade of pink. Temporary, of course.
Summer’s candy indeed. Beets are delicious! Don’t let them scary you. Root vegetables pack a lot of nutritional punch…and flavor. And while I would’ve never thought to find them in a muffin, it works brilliantly.
Beets are sweet, and crisp. They help give these muffins a deep, dark color…with the help of ripe bing cherries and…chocolate. When Mr. Prevention asked what “kind” of muffins these were, I hesitated to share the recipe title. I responded with, “Chocolate Beet Cherry Muffins…but they taste like chocolate!”
It was at that point I realized that I hadn’t yet calculated the nutrition facts for this recipe. Though, I feared what I would find…they were that good. As it ends up, no harm done. Coming in at 158 calories a piece, I choose these to start my morning!
2-3 medium beets (to yield 1/2 cup beet puree)
1/2 cup whole wheat flour or whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips or other semi-sweet chocolate, divided
1/2 cup chopped bing cherries
2 Tbsp unsalted butter
1/3 cup packed brown sugar
1 egg, lightly beaten
1/3 cup reduced fat sour cream or Greek yogurt
1/2 tsp vanilla extract
Wrap beets in foil and bake in a 375 degree oven for about 30 minutes or until a knife inserts easily. When cool enough to handle, remove foil cut/peel off beet skins. Puree beets in a food processor and measure out 1/2 cup. Set aside.
Leave oven at 375 degrees F and grease your muffin tin or distribute liners. In a large bowl, stir together the 2 flours, baking powder, baking soda and salt. Toss 1/4 cup chocolate chips and cherries in flour mixture. Set aside.
In a medium sauce pot, melt the remaining 1/4 cup chocolate chips and butter, stirring until smooth. Set aside to cool.
In a small bowl, combine the egg, brown sugar, beet puree, sour cream and vanilla. Add in slightly cooled chocolate-butter mixture and stir to combine. Add this mixture to the flour mixture and stir just until combined. Add batter to muffin tins, filling about 3/4 of the way full. Bake in 375 degree F oven for 18-20 minutes or until a toothpick insert comes out clean. Yield: 10 muffins.
Nutrition Information (per muffin): 158 calories; 6.3 g. fat; 24 mg. cholesterol; 185 mg. sodium; 24.0 g. carbohydrate; 1.9 g. fiber; 3.5 g. protein
Result: These are in my top 3 favorite muffins…hands down. They are rich in vitamins and antioxidants from chocolate 😉 Better yet, the nutrition stats are very respectable. Any breakfast that starts off with chocolate for about 150 calories is certainly a keeper! If I had to name this recipe, I would say Black Forest Muffins – chocolate & cherry, need I say more? Mr. P gives a big thumbs up, as well! Enjoy![/print_this]
Thank you for all your kind comments on Mr. Prevention’s dinner post yesterday. I think he was beyond flattered. I’m glad so many of you found the spelling of “koos koos” to be rather cute. I tend to agree 😉 When I posted on my Facebook page Tuesday night that Mr. Prevention would be posting, there were so many “likes”! If I didn’t receive all of your amazing comments each day, I would’ve been rather jealous of Mr. P’s fan base! I told him that night in bed, “I’ve been blogging religiously for over 2 years and on your second post you’re drawing in the masses!”
As Mr. P pointed out in his post, my menu choices would be quite different if I had only my mouth to feed. Since many of you are feeding others as well, I think it’s best to give both of our reviews of recipes, and to prepare foods that most would enjoy. Though, I should note…we’re both pretty easy to please in the food department…obviously. 😉
On the workout front, I barely made it through a 3-mile run last night. I was ready to give up after 0.6 miles. I looked down at my Garmin and thought, “Seriously?!” Then, in true dietitian fashion, I started to think about what I had to eat/drink throughout the day. I came to the conclusion that 1 cup of water (following 3 cups of coffee) is not sufficient hydration! (Duh). I am hopeful that is the reason the run was so difficult because I’m running a nighttime 5K tonight with my business partner…should be fun! 😀
Question: Have you ever tried a beet?
Have a great day!