Yesterday a friend stopped by to pick up something. He had his 6 year old daughter with him. At the end of the visit, he asked if she could stay with me for 2 hours because he needed a nap. I was in the middle of something but figured that I could delay it for 2 hours. Plus, if I gave her a computer game to play, I could quickly finish what I was working on. Silly, silly me.
Two hours turned into five hours (much to her delight) and we played every game available (computer games, dress-up, pretend - I'm the father, she's the mother), had some strange conversations, played with spaghetti, baked chocolate cupcakes, mixed random ingredients in mini tea cups (Milo + kidney beans + salt + sugar + flour = yummy?) and scattered Downy Unstopables in various places. Soon, I was the one who needed a nap. By the time she left, I was having trouble forming coherent sentences.
My birthday is coming up and usually, I don't care about gifts but methinks I'm going to demand a bottle of rum as payment for my babysitting services. I'm pretty sure that I'll still be exhausted then so the rum will still be needed.
None of that has anything to do with beet muffins or Muffin Mondays. I'd aim for a tie-in but my brain is still recuperating. Originally, I'd wanted to talk about my history with baking with beets but this is all that I can manage today. Children are exhausting! How do you do it, parents? How? My mother likes to say that she's too old to take care of children. I think I might be too old too.
As usual, scroll down for more muffins!
Ingredients
240 grams flour
100 grams light brown sugar
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons grated ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
180 milliliters milk
80 milliliters oil
1 egg
200 grams beetroot, finely shredded
Directions
Preheat oven to 425 F and line or grease a muffin pan.
As usual, scroll down for more muffins!
Beet Muffins
Yield: 12 muffins
Ingredients
240 grams flour
100 grams light brown sugar
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons grated ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
180 milliliters milk
80 milliliters oil
1 egg
200 grams beetroot, finely shredded
Directions
Preheat oven to 425 F and line or grease a muffin pan.
Whisk together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate bowl, mix together milk, oil, and egg. Gently stir the wet ingredients into the dry ingredients until just incorporated - a few streaks of flour is OK. Next, fold in the shredded beets.
Divide the batter among the cups of the muffin pan.
Bake for 5 minutes at 425F and then lower the oven to 375F. Bake for an additional 10 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Enjoy!
Divide the batter among the cups of the muffin pan.
Bake for 5 minutes at 425F and then lower the oven to 375F. Bake for an additional 10 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Enjoy!
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- Beet Muffins from Passion Kneaded
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- Crab Corn Muffin from Kelli's Kitchen
- Fruitcake Muffins from Palatable Pastime
- Jim ‘n Nick’s Cheesy Muffins - Copycat from Making Miracles
- Shoofly Muffins from Sew You Think You Can Cook
Ha, ha, Kelly! This made me laugh out loud! Children ARE exhausting and five hours can seem like a million in their company, especially when they aren't your own. That sort of commitment takes training! You are a good friend and you totally deserve that bottle of rum. Or two.
ReplyDeleteYour ginger and beetroot muffins sounds wonderful!
Funny how two hours turns into five hours! You were had, lol! Your friend owes you, big time!
ReplyDeleteThese look really good - I am a beet person so maybe these aren't so far fetched in this family.
ReplyDeleteTie in or not, I enjoyed your story! And I love baking with beets, it's been a while, but I like this idea.
ReplyDelete