The neat thing about this recipe is that you can substitute another cooked, pureed vegetable instead of beets--like carrots, broccoli, sweet potatoes, or peas. Great way to add nutrition. Sneaky!
2 eggs, whisked (so exciting to use our own eggs from the hens, Lucy and Sargeant)
2 C. beet greens/beets, cooked and pureed in a food processor or blender
1/4 C. olive oil, 1/3 C. honey
2 C. whole wheat flour, 2 t. baking powder, 1 t. baking soda, 1/2 t. Redmond salt
Stir the dry ingredients together. Add wet ingredients, then if needed, add a little water (maybe 2 or 3 T) to get a good thick, but stirrable consistency. Bake at 375 degrees in greased muffin tins for 25 min.
These muffins are great - just had 2, I couldn't stop at 1.
ReplyDelete-Joseph