Lemon Beet Muffins

Preheat your oven to 375 F. There are multiple ways you can go about roasting your beets. Option 1: you can wrap the whole beet in aluminum foil (skin on) and roast it in the oven for one hour. Allow the beet to cool, then grate it with the fine side of your box grater. This option takes some time, but it ensures that the texture of the beet is not noticeable and you wouldn’t know it was in the muffin unless you were told.

Option 2: I chose this method because I had leftover roasted beet from a different recipe. Peel your beet, and chop it into 4 pieces. Put the pieces in a food processor, and pulse 5 to 8 times until the beet is all shredded up. Measure 1 cup of the shredded beet, wrap it all in foil and place it in the oven at 375 F for 30 – 40 minutes. Allow the foil package to cool, then unwrap it and set aside. This option is less time intensive and it allows the slightest bit of beet texture to come through. I like the texture, but I can understand if others would prefer to not realize the beet was in the muffin at all. For mothers trying to get their kids to eat beets, the first option is likely the better.

In the large bowl of a stand mixer or a mixing bowl, combine the egg, oil, milk, lemon juice and lemon zest. Mix until combined. Set aside.

In a separate bowl, combine the wheat flour, baking powder and salt. Stir the dry ingredients to combine. Add the dry ingredients into the wet and mix just until combined. Add the shredded roasted beet and the honey and mix just until the batter is uniformly combined.

Lightly oil a 12-count muffin pan and fill the muffin holes 3/4 of the way full with batter (it will probably make only 9 to 10 muffins, not the full 12). Bake for 13 minutes or until the muffins test clean. Makes 9 muffins!