Make Ahead

Corn Beet Muffins

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

These muffins have such a strong following in my restaurant. I normally top them with a variety of fruit but I really like frozen blackberries or raspberries. They are easy to make and keep for up to a week in your refrigerator. —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Makes 4-6 muffins, depending on muffin tin size
Ingredients
  • 1 & 5/8 cups coconut milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup sunflower seed oil
  • 3/4 cup coconut sugar
  • 1 cup cornmeal
  • 1 & 5/8 cups gluten-free all-purpose flour
  • 1 & 1/2 teaspoons sea salt
  • 1 & 1/4 tablespoons baking powder
  • 3/4 teaspoon baking soda
  • 2 tablespoons beet powder
  • a handful of fresh fruit or berries
In This Recipe
Directions
  1. Preheat oven to 350 F
  2. Measure all the dry ingredients into the bowl of a mixer
  3. Using the paddle attachment, mix thoroughly
  4. Add the rest of the ingredients and mix until just blended
  5. Scoop the batter into muffin tins and add fresh fruit to the top, if desired
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean

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