This recipe was taught to me by a buddy who despises vegetables but adores potatoes. Her Gujarati mother-in-law taught her how to make this dish. Fresh phulkas or rotis pair incredibly nicely with this spicy dish. Additionally, it pairs well with plain cooked rice.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup oat bran
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup white sugar
- ½ cup creamy goat cheese
- 2 eggs
- 1 cup grated cooked beets
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, oat bran, baking powder, baking soda, cinnamon, and ginger in bowl. Whisk sugar, goat cheese, and eggs together in a separate bowl until smooth and creamy; stir flour mixture into goat cheese mixture until flour mixture is completely absorbed into batter. Fold in beets. Spoon batter into the prepared muffins cups, filling 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 185 mg |
| Sugars | 18 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I made this because I am trying to LEARN how to like beets and made too many. So, I found this recipe and had to try it. I have there kids 10 yrs and under. Only one likes the beets naturally. Cooked in these muffins, all three love them and ask for more. They were actually upset I took them to my mom’s group. At the mom’s group, many were left over, their reviews were mixed but many thought they were ok, with a couple really liking them and a couple not at all. However, I did put a bit more beets in it than the recipe called. I will make it again the muffins again. 🙂 I did find the batter to be dry and may add water next time. 2 eggs seemed like too little liquid to me.
These are delicious. You won’t taste the beets and the goat cheese offers a wonderful flavor finish! People really love them as mini muffins too! It’s easier to get them to try it : ) once they do, they are hooked! I find that mixing the goat cheese first, then adding sugar, then adding the eggs, keeps the eggs from being over worked. I shred the beets with a cheese grater than cook & strain them. I also added a 1/2 cup of chopped walnuts for crunch. The batter is stiff until you add the beets.
I turned it into bread, and I didn’t have all those specific flours. However, it was okay. I might make it again if someone else really liked it, but I didn’t think it was that good. It has sugar of a sweet bread, but the cheese is salty; so I wasn’t sure if it was supposed to be a sweet bread or a salty one. Also, mine was a little dry. It could be because I have no measuring devices in the house; another egg probably would have fixed that problem. It beats not having fresh baked bread, though.