Raspberry Beet Puree Redux

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I have a slight obsession with all things raspberry.  I think I inherited it from my father.  When I say slight I may be understating things.  I LOVE raspberries.  I think they are pretty much the perfect fruit.  They’re sweet and tart and freshly picked they are something I am unable to resist.  Seriously, I will eat a pint of fresh raspberries in 10 minutes.

 

 

So having a lot of leftover raspberry beet puree, I decided to do something with it.  Muffins seemed appropriate.

 

 

I love muffins for breakfast.  And pastries.  Pretty much any baked goods.  So I made a batch for this week.  We’ll see if they make it past Tuesday.

 

 

These muffins are adapted from a recipe on joy the baker’s blog. I toned down the sugar a bit and tweaked a few other things.  You can find the original recipe here.  Both ways are delicious. 

 

 

Warm crumbly berry filled muffins are pretty much heaven.  Especially in Wisconsin, in April, when the floorboards are still frigid when you wake up in the morning.  It’s really not acceptable.  But these muffins are far more then acceptable.

 

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Raspberry Beet Puree Muffins 

 

Makes 12 regular muffins

 

 

            Ingredients

 

6 tablespoons melted butter

1/3 cup milk

1 egg

1 egg yolk

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 1/2 cup flour

1/2 cup sugar

1 1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup raspberry beet puree

 

            Topping

 

3 tablespoons cold butter, cut into cubes

1/2 cup flour

3 1/2 tablespoons sugar

Raspberry_beet_puree_muffins3

 

 

            Directions

 

1.  Preheat oven to 375 degrees.  Line 12-cup muffin tin with baking cups.

 

2.  Melt butter and allow to cool slightly.  Add milk, egg and egg yolk, vanilla and lemon zest, mixing thoroughly.  In another bowl mix flour, sugar, baking powder and salt.  Add wet mixture to dry and mix thoroughly.

 

3.  In a third bowl make topping.  Mix butter, flour and sugar until mixture becomes crumbly.  I think the easiest way to do this is with your hands.

 

4.  Using a small cookie scoop, divide batter evenly amongst baking cups.  Divide puree throughout baking cups as well.  Swirl slightly to mix puree into batter.  Sprinkle tops with topping.  Bake for 18 to 22 minutes, until a toothpick inserted comes out clean and topping is slightly golden.

 

 

 

 

 

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