blueberry muffins with turnip puree
Y’all, I look for ways to sneak veggies into everything. What better place to hide some veggies than a muffin? Actually, I didn’t need to hide veggies; I genuinely love them. But for folks who cook for picky eaters or toddlers, this might be just the trick to get them to eat their veggies.
Farmer’s Market Blueberries
The turnip puree in this makes these muffins super-moist and slightly dense. I would advise that you eat them within 3 days of baking. They are yummy plain, with a bit of butter or even topped with nut butter for an extra protein punch. I hope you enjoy them as much as my husband and I did.
Ingredients:
1 med. turnip bulb, peeled and cut into 1” cubes, boiled until fork tender, 10-15 min.
2 cups almond flour
2 Tbs. coarsely ground flaxseeds
1/2 tsp. salt
1/2 tsp baking powder
2 tsp cinnamon
2 eggs, beaten
1/4 cup palin, whole-milk Greek yogurt
1/4 cup maple syrup
1 cup washed blueberries
Instructions:
Batter ready for baking!
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, cinnamon, salt, baking powder and flaxseeds. Mix well.
Drain the boiled turnips on a paper towel. Let cool. Wrap in more paper towels and squeeze all the water out.
In a separate bowl, whip the eggs, yogurt and syrup with a fork. Add the turnip puree and stir to combine.
Add wet ingredients to dry and stir to combine. Add berries to batter and mix thoroughly, but gently so as not to damage the berries.
Grease muffin cups or add liners.
Drop ~1/4 cup spoonfuls of batter into muffin cups.
Bake for 22 min until cake tester comes out clean.
Yield: 10 muffins