Beet Muffins with Marbled Eggs
Savory beet muffins cradle a beet-marbled egg at their center made with bitter herbs, beet puree, and simple ingredients.
Servings 6
Equipment
- large muffin tin
- Food processor or blender
- Slotted spoon
Ingredients
- 6 Hard boiled eggs
- Muffin Mixture
- 3/4 cup Beet puree
- 1 Garlic clove
- 1 tbsp Prepared horseradish
- 2 Eggs
- 1/3 cup Olive oil
- 1/2 cup Yogurt, plain
- 1 1/2 cups Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking soda
- 3/4 tsp Salt
Instructions
- Peel and roughly chop the beets. In a saucepan with a lid, cover the beets with just enough water to immerse them. Bring to a boil, lower, and simmer for 15 minutes or until they are soft. With a slotted spoon, remove the beets and allow them to cool.
- Place 6 eggs into the beet water, making sure there is enough water to cover them, place the lid on, bring to a boil and boil on medium for 10 minutes.Remove the lid, and with a spoon lightly tap all around the eggs just enough to crack the shell without removing it. Replace the lid and simmer for 5 minutes more. Remove, cool and peel.
- Preheat the oven to 350. Spray non-stick in a 6 cup, jumbo muffin tin, or use muffin baking papers to line each cup in the pan.
- In a bowl, mix the flour, baking powder, baking soda and salt and set aside. In a larger bowl, whisk the 2 raw eggs with oil until creamy. Whisk in the pureed beets, garlic, horseradish and yogurt. Stir in the dry ingredients. Divide the batter among the prepared jumbo muffin tins. Place one hard boiled egg in the center of each. No need to push them down.
- Bake until the tops feel firm, about 35 minutes. Remove and cool. The eggs will nestle into their cave as the bread cools.