Nothing beats fresh veggies from the garden. And this summer I found myself missing the delicious produce from my mom’s garden. So I was very excited and thankful when a friend shared her family’s garden produce with me. She gave me a huge bag full of potatoes, carrots, beets and beans.
I was looking for a way to use up some of the beets when my mom reminded me of this Beet and Carrot Muffin recipe. I’ve never made this recipe before but it turned out great. Beets and carrots create a tasty pink combination. Give it a try and let me know what you think.
Beet and Carrot Muffins
3/4 cup oil
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 tbsp hot water
2 cups flour
1 tsp cinnamon
3 tsp baking powder
1/4 tsp salt
1 cup raw beets grated
1 cup raw carrots grated
1 cup raisins (optional)
Beat the first five ingredients. Then add the rest. This recipe can be baked as muffins, in a loaf pan or angel cake pan. Fill the muffin cups about 3/4 full. Bake at 350 F till done (the muffins took about 20 to 25 minutes for me). Enjoy!
Rural Route Ramblings 
Looks like a yummy combo and how pretty !!
I think I need to try it !
Keep up the good work for agriculture!!!
Thanks Celeste! I appreciate it. And yes this is a very yummy combo – I highly recommend it!
Looks delish T. We certainly miss your baking at MRAC!
Thanks for reading, Terry-Lyn! I hope you’re all doing well at MRAC. Keep in touch.