Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 2 loaves or 48 mini muffins or 24 regular muffins
Original Base Recipe courtesy Paula Deen /Food Network – Adapted from the zucchini bread recipe
Note: Do not be alarmed when your pee is red. Seriously, it freaked me out.
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup plus extra fresh squeezed orange juice
2 cups grated peeled fresh beet, raw
1 teaspoon lemon juice
2 tsp ginger
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking
soda, cinnamon, ginger and sugar. In a separate bowl, combine oil, eggs, oj, beets and
lemon juice. Mix wet ingredients into dry. Lightly oil pans or use muffin liners.
2 bread tins for 1 hour, mini muffins for 20 minutes, regular muffins for 25-30 minutes or until a toothpick comes out clean.