Tuesday, June 21, 2011

Boozing the Baked Goods

So this is perhaps a bit misleading, as all the alcohol is most definitely cooked off. But for Slightly Indulgent Tuesdays I made some muffins with beets and brandy! Will keep this short, but let's just say that the beautiful pink color on the outside did not maintain throughout the interior. Any words of wisdom on avoiding the chemical reaction between beet and baking soda that cause the loss of color?
Beet and Brandy Muffin - 6 large muffins (vg)
2 large red beets
2/3 cups brandy (I would use one of the sweeter varieties...)
2/3 cups sugar
1/3 cup oil
1 tsp vanilla extract
1/3 cup water (optional)

1 cup white whole wheat flour
2/3 cup barley flour
1/4 cup tapioca starch
1/2 tsp salt
1 tsp baking soda

1. Puree raw beets, sugar, brandy, oil, and vanilla until smooth.
2. Sift together dry ingredients into a mixing bowl. Add your beet mixture. Combine until everything is just incorporated (add water...or more brandy?... if really thick).
3. Fill muffin cups. Bake at 350F for 20-30 minutes until set.
4. Allow to cool completely. Would be lovely with some strawberry jam!

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