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Beet Raisin Muffins

Beet Raisin MuffinsThis recipe will require about two medium beets. Wash them well and cut off the stem and bottom ends. Leave the peel on, and grate them on a box grater. You may also use the shredder blade on your food processor. (Just cut the beets into medium chunks before processing.) Should you end up with more than the cup of shredded beets called for, top any green salad with the extra amount. Delicious!

Makes 6 muffins.


  • 1 egg, lightly beaten
  • 1/4 c sour cream
  • 1/4 c honey
  • 1/2 tsp orange extract or vanilla
  • 1/2 c whole wheat flour
  • 1/2 c all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 c raw beets, peeled and shredded
  • 3/4 c raisins


  1. Preheat oven to 350 degrees F and grease (with butter or shortening) 6 half-cup muffin tins.
  2. In a small bowl combine egg, sour cream, honey and orange extract. In a large bowl, combine whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add egg mixture to dry ingredients and stir only until barely mixed. Gently fold in the beets and raisins. Spoon into prepared muffin tins until nearly full. Smooth top to edges.
  3. Bake for 25 minutes. Leave to cool in tins for 10 minutes before turning out on a cooling rack.

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