My heart beets for you

In light of Valentine's Day approaching this weekend, I've decided to share one of my easiest and most trusty recipes. Though I make these beet muffins for just about anyone at any time of year or day, they have great potential as a lovely accompaniment to a romantic breakfast in bed that no lover could resist. Their pink color, high vegetable content, and sheer deliciousness make them a favorite among my housemates. 

Ingredients:

2/3 cup vegetable oil

2 eggs (to make vegan, use 4 tbsp of cornstarch and enough almond or soy milk to make the mixture batter-y)

2/3 cup sugar or evaporated cane juice

1/2 cup brown sugar

1 tsp vanilla

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 1/2 cups shredded beets

Directions:

Preheat oven to 375 degree Fahrenheit 

Grease and flour muffin cups

Beat oil with eggs (or substitute), sugar, brown sugar, and vanilla

Combine flour, baking soda, baking powder, salt, and cinnamon

Combine wet and dry ingredients, stir well and add more almond milk now if it seems dry

Fold in beets

Fill muffin cups 3/4 of the way up

Sprinkle with more cinnamon

Bake 20 minutes or until fork comes out clean

Eat them warm with jam or butter!

(artwork and post by jackie: jackieclark88@yahoo.com)