Friday, August 6, 2010

Pumpkin Beet Marble Muffins



Here is a new recipe I created this week!  I was attempting to create a mini muffin that could use both the pumpkin puree and beet puree I had in the fridge.  I think they turned out fabulous and everyone in my house adored them (I have had 3 today already).  They are slightly sweet and very moist.  Kids will love helping to make these, I really hope you give them a try.

Pumpkin Beet Marble Muffins - 12 Months+
Ingredients:
2/3 cup pumpkin puree (homemade or canned will work) (recipe below)
1/2 cup beet puree (recipe below)
2 eggs
1/3 cup oil (I used a vegetable oil) 
1/4 cup plain Greek yogurt
1/3 cup pure agave nectar
2 cups oat flour (pretty much any flour can be substituted)
1 tbsp flaxseed meal
2 tsp baking powder
1/2 tsp salt
pinch nutmeg

Preheat an oven or toaster oven to 400 degrees F.  Next light grease a muffin or mini muffin pan with butter or oil (I use Earth Balance).  Start by combining the flour, baking powder, flaxseed meal and salt in a medium bowl, then set aside.  In a separate bowl whisk together eggs, oil, yogurt and agave until well combined.  Add the egg mixture into the dry mixture stirring until well combined without over mixing.  Now split the batter in half (just eyeball it doesn’t need to be exact).  Fold in the pumpkin puree in to one half until combined and fold in the beet puree to the other half until combined.  Add the pinch of nutmeg to the pumpkin half of the batter.  Now fill muffin or mini muffin tins by rotating a spoonful of each batter.  If you really want a marbled look and you can use a toothpick to swirl the batter a touch.  Bake the muffins for about 15 minutes for mini muffins and 20 minutes for regular sized muffins.  This recipe makes about 30 mini muffins or 12 regular sized muffins.  If you use a different flour you may want to add a touch more agave since oat flour is slightly sweet, I took that in account when making the recipe.  You could also substitute honey for agave just keep in mind it is sweeter and you will not need as much.  PS. Beets are good for you!

This recipe is vegetarian.  


I also want to give a “Thank You” shout out the amazing new blog Raising Madison for their wonderful review of Bebe Meals.  This is a fabulous website full of helpful information for Madison parents, so check it out!




Beet Puree - 6M+
Ingredients:
I large Beet

Preheat your oven or toaster oven to 400 degrees F.  Wash the beet well and place on a baking sheet(I suggest covering it in foil-beets stain).  Bake for about 50-60 minutes.  The beet should be very tender so it will puree easily.  Depending on the size of the beet I find cooking times vary so more baking time may be needed.  Allow the beet to cool, then remove the skin off the beet, sometimes a knife or vegetable peeler is the easiest way to get the skin off.  Next puree the beet in a food processor or Beaba babycook until you have a smooth consistency.  You may need to add a little water if you find it is too chunky.  Also keep in mind beets often take a bit longer to puree then other steamed/ baked vegetables so keep pureeing until you get the desired consistency.  This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  It will fill about 1 ice cube tray (5-10 servings)



Pumpkin Puree - 6M+
Ingredients:
1 small pumpkin
Slice the pumpkin in half, horizontally and scoop out the seeds, discard seeds. Lay the 2 halves on a lightly oiled (to prevent sticking) pan inside facing up, with about ¼ inch layer of water on pan.  Roast in a 350F degree oven for about 60-80 minutes (until tender).  Scoop out soft pumpkin from the skin and puree in a food processor or Beaba babycook until smooth. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  It will fill about 3 ice cube tray (15-30 servings).

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