I don't normally make savory muffins. It's not that I have anything against a savory muffin. Some of my favorite muffins are savory! I like nothing better than a cheddar bacon cornmeal muffin with my green tomato chili. I just don't think of savory first when I am preparing to make muffins.
But my mom did.
I'd mixed a cup of shredded beets into my soaked oatmeal muffin base, but was dithering over which direction to go from there. Mom was visiting and suggested horseradish. Conveniently, I had a jar of horseradish powder.
Horseradish-Beet Muffins
1 cup (240 ml) buttermilk1 cup oats (rolled, old fashioned)
1 cup shredded raw beets (I'd put up a number of bags in the freezer)
1 egg
1/4 cup white sugar
1/4 cup (60 ml) vegetable oil
1 cup whole wheat flour
1 teaspoon powdered horseradish
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, mix first 3 ingredients. Let sit on the counter for 1-3 hours (or overnight, but I wouldn't care for this muffin hot in the morning, it seems more like a dinner muffin to me) If you like, you can prep the oats and buttermilk step a few days in advance and store in the fridge.
When you're ready to bake, preheat the oven to 400 degrees Fahrenheit and spray a 12 cup muffin pan with oil spray. Stir in the egg, sugar, and oil to the bowl until well blended. Dump the rest of the dry ingredients on top and stir until just combined. Scoop** into prepared muffin pan. Bake for 18 minutes. Cool in pan 5 minutes, then turn out onto cooling rack. Try it!
**My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ to 4 Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.
I love the color of these! And I've never seen powdered horseradish; I'll have to keep my eyes open next time I'm at Penzy's!
ReplyDeleteBeth,
DeleteI think I picked it up on a whim while at Penzey's (I tend to get a lot of whims in that store). I've had jars of horseradish but they end up growing things on top before I can get them emptied, so I was glad to see a powdered version.
Thanks!
Oh! Beets and Horseradish in a muffin...It sounds savory and wonderful, and I love the color! Thanks for stopping by my blog and leaving a comment. I will check out some of you other posts when I have my mid morning tea break! Thanks for sharing! Elle
ReplyDeletehttp:/www.aviewfromthecottage.blogspot.com
Elle,
DeleteI love to read blogs while drinking my tea.
Thanks for stopping by!
Borscht might work. I did a pink meal for Valentine's Day once. I made borscht and then blended it into a puree, added a tiny touch of liquid smoke, and cashew creme. I am vegan so no cream for me...but cream would work just as well...just put the blended borscht back in the pot and heat just a little, add cream and remove from heat before it boils or the cream will separate.It comes out a beautiful pink color. I place the soup in the bowls and then drizzle a swirl of cashew cream in a spiral and sprinkle with chives. Yum!
ReplyDeleteBorscht sounds like a great idea, Elle--thanks!
DeleteWhat a vibrant color you get from the beets. The addition of the horseradish will definitely pack a punch. Tough to find an entree that is truly pink. How about salmon?
ReplyDeleteMarlene,
DeleteThe colors are really wild. It's funny that the beet pizza stayed pink throughout, but the muffins were more orangey inside. That orangey inside would pair nicely with salmon.
Hmm, I think we're cobbling together an entire meal here--Elle's borscht as the first course, with muffins, followed by a salmon entree . . . and all the yummy desserts I've been seeing. Hard to pick just one.
Thanks!
Just pinned these! This looks amazing and a great way to jostle me out of my lack of muffin inspiration. Meaning that I want to make some muffins soon but I'm feeling uninspired and indecisive about which ones to make. Thanks!
ReplyDeleteJulie,
DeleteI so understand uninspired and indecisive. Especially indecisive. It's my Kitchen Middle Name.
I'm betting the cause of your uninspiration/indecisiveness is squarely due to lack of caffeine, so More Bacon for You!
(Everyone else, go read Julie's blog if that statement makes no sense)
I like dinner muffins...maybe even more than I like breakfast muffins...maybe.
ReplyDeleteI think you need to pair these with a warm bowl of soup or chili. Something appropriate for dunking though because that sounds right and good to me.
I hope you are having a great time with your momma.
Meghan,
DeleteI could dunk a cookie in milk right now . . . though soup or chili would be more appropriate.
(psst-this post is from my folks' Fall visit! OMG!)
They will be visiting next month, though, so stay tuned for more of my parents running around my kitchen being photographed cooking for me. Still.
Thanks!
Whoa! What a perfect muffin to go with a bowl of warm, cozy soup!!
ReplyDeleteKate,
DeleteSoup is a great idea--especially with the snowing/not snowing weather we had just today.
Or maybe your chili?
Thanks!
I don't think savory when I think muffins either... but I absolutely love beets! I bet the horseradish zing is a fun suprise in a bread. Great idea!
ReplyDeleteThanks, Laura--I could have gone zingy-er (zingier?) but I was playing it safe. As safe as you can play it with a beet and horseradish muffin in the first place.
DeleteI rarely make savory muffins, but it's mostly because it just doesn't occur to me. I'm loving all of these beet recipes. I'll keep them in mind if my beets come on this summer like I'm hoping they will.
ReplyDeleteJamie,
DeleteI hope your beets grow well this summer! It's always a crap shoot with the garden, and it seems like the plants that do the best are ones I never expected nor counted on to make it.
I'm going to use the last of my shredded beets in a carrot cake for my spouse for Valentine's day, then I'll be beet-less until the farm share beets show up in the box.
Thanks!
You are on a beet kick! That batter is really beautiful :)
ReplyDeleteAlyssa,
DeleteIt's true, I am on a beet kick. But all good things must come to an end . . . until the farm share resumes and I get my mitts on more beets!
If the start of February here on Farm Fresh Feasts has been shockingly pink due to the beets, March will be a very green month--from Dr Seuss' Green Eggs No Ham to a Tremendously Green pizza . . .
Thanks!
These sound so interesting! I love beets and I like horseradish on meats, I may have to try them together!
ReplyDeleteNicole,
DeleteIt was sure a strange pairing, but good--perfect for Laura's party at Sprint2TheTable! I've gotten so many pizza ideas there lately.
Thanks!
would you quit "beeting" off already, lady?? just kidding! i love it! beet away!!
ReplyDeletethank you for sharing with us at the wednesday fresh foods link up! i hope to see you again this week with more seasonal & real/whole food posts! xo, kristy.
Kristy,
DeleteI just now got that. You'd think, with a teen in the house, I would have gotten that a lot sooner.
Thanks for hosting!
how new and different. I don't think I have ever made savory muffins but I would love to try these.
ReplyDeletethanks for sharing and linking up!
Heather,
DeleteI bet you've made cornmeal muffins--they were my gateway muffin to the savory side.
Thanks for hosting!
Omg, I LOVE beets....AND horseradish! I have GOT to make these! Do you think I could sub in the same amount of prepared horseradish for the powdered stuff and be ok?
ReplyDeleteHeather,
DeleteMy guess is that it would be like dried vs fresh herbs, that you'd use more prepared horseradish and less powder, but I trust your judgement. Let me know!