The Fresh Loaf

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Golden Beet Sourdough Cup Muffins

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rainbowbrown's picture
rainbowbrown

Golden Beet Sourdough Cup Muffins

muffins

So, so good.
I used Mike Avery's Blueberry Sourdough Muffin recipe which can be found here

I doubled the recipe, but instead of doubling the amount of starter, I used one cup of golden beet puree (roasted beets, pureed with a little liquid), added a handful of ground up flax and poppy seeds and omitted the blueberries.

Then I baked them in cups! They were all either Pyrex or pottery mugs. Awesome. Awesome. I imagine other purees would be good too.

Mini Oven's picture
Mini Oven

Boy do they look good!  And real eye openers in the morning.  I can just picture serving them in the warmed cups (liners?) and then pouring coffee into the same.  Great camping idea too!

spsq's picture
spsq

WOW!

rainbowbrown's picture
rainbowbrown

Thanks guys. Mini O, I didn't use liners, just oiled the cups and they slipped out beautifully.  They do warm nicely as well.  Yesterday morning I had the oven at 250 because I was drying apple slices (for Hamelman's Normandy Apple Bread, which incidentally came out great) and just put the cup in the oven for 5 minutes.  The muffin stayed warm for the whole eating.  Too bad they're all gone.

Marni's picture
Marni

I saw your creative changes and they sounded (and looked) so delicious, I wanted to go make them right then. But- no golden beets in the house- farmers market's on Thursday. So...I tried to improvise. Other purees, as you mentioned. I pureed cooked carrots roughly and added them to the doubled recipe, also leaving out the 2nd cup of sourdough. I used only the 1/4c of oil and added ground flax instead. My other changes were a scant 3/4c brown sugar and double vanilla. I used white whole wheat flour. The results looked good- pretty muffins (just in regular pans) not sweet, a little dry (I think I over cooked them a bit.) They'll be good with some cream cheese. Thanks again for the idea, I would never have thought of it on my own. Marni

rainbowbrown's picture
rainbowbrown

Thats great, I'm so happy you tried it.  I thought about using carrots as well.  The beet muffins weren't sugary sweet, but the beets themselves imparted their own sweetness and it worked out well.  I think I'd also like to try using red beets to see what color they come out.  I also used whole white wheat flour.  Have you tried the unravaged recipe?  It's quite fantastic, I really dig using starter in quickbreads and such.  My farmer's market is still two weeks from the start of the season.  I'm so stoked.

Marni's picture
Marni

I thought of using red beets but I thought instead of pink I'd end up with grayish/beige- eeww.  I have not tried the recipe straight, but I have tried the pizza crusts on the site and they are fabulous!  My kids think it is the best crust we have ever made, and we make a lot of pizza here. Are your farmer's markets only Spring/Summer? 

Marni

Mini Oven's picture
Mini Oven

I just tried recipe for 6 "straight" but not sure.  Just came out of the oven for Breakfast!  I refreshed my rye starter yesterday then thinned and increased it to make a cup for the recipe and set it in the fridge overnight.  This morning added a cup of spelt and a cup of frozen blackberries with a little over 1/4 cup powdered brown sugar and came out with 8 muffins. Perfect!  Yum!

After throwing the berries into the flour mixture, they did look quite dusty, but in the baking it all evened out.  I've got more berries to play with too! 

Mini O

rainbowbrown's picture
rainbowbrown

Marni - That's what I'd like to find out by using red beets.  Who knows, they could go either way I think.  My farmers market is only Spring/Summer.  The co-op and another local market here buy local winter produce sometimes though, which is nice.

Mini Oven - It sounds like these would be great with rye starter.   I believe the purpose for coating berries with flour first is to prevent streaking the batter, but I'm not sure.  I like doing it though.

so next time: red beets and rye starter...