Beet and Goat Cheese Muffins
 
Makes 8
Ingredients
  • 1⅔ cups (209 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 2 tablespoons orange zest
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 4 ounces crumbled goat cheese
  • 1 cup sour cream
  • 3 large eggs
  • Beet Purée (recipe follows)
  • ½ cup (112 grams) vegetable oil
  • 1 cup (113 grams) chopped pecans
  • Orange Streusel (recipe follows)
Instructions
  1. Preheat oven to 350˚F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
  2. In a large bowl, whisk together flour, sugar, zest, baking powder, salt, and goat cheese. Make a well in the center of mixture. In a medium bowl, whisk together sour cream, eggs, Beet Purée, and oil. Add to dry ingredients, stirring just until moistened. Fold in pecans.
  3. Spoon batter into prepared muffin cups. Top with Orange Streusel, and bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/beet-and-goat-cheese-muffins/