Wednesday, October 13, 2010

The return of beets

Finally, I sliced and boiled the beets, then peeled them and pureed them. 

I put some in a jar, for later use. 

I used the rest (~1 cup), along with some of our powdered peanut butter, to make some chocolate peanut butter muffins.

Chocolate-peanut butter muffins
1 c. cooked, peeled and pureed beets
Combine in large mixing bowl and beat well:* 1/2 c. sugar
* 2 eggs
Add along with pureed beets and beat well:* 1/4 c. cocoa
* 1 T. vanilla
* 1/4 c. peanut butter (dry mix with water)Gradually sift into batter, mixing till blended:* 1 c. whole wheat flour
* 1 t. baking soda

Spoon batter into cupcake tin with muffin cups. Bake at 350F for ~20 minutes. Allow to cool completely then top with your favorite frosting or peanut butter, eat with ice cream, or just enjoy as they are.


Dad said...

Those look great!

mathbionerd said...

I've been on a muffin-making kick lately. They're so easy to grab for breakfast, or a snack. I like the dehydrated PB in these for the extra protein without so much fat as regular PB.

Plus, I'm not a huge fan of the consistency of the reconstituted PB, so it's a win-win to get it eaten!