Beet Muffins on the First Day of Spring!

Today is the Vernal Equinox, the first day of spring! This morning I was thinking about zucchini muffins as I was trying my best to make beet, cranberry, and apple juice (without a juicer grrrrrr) when it hit me: Why haven't I heard of beet muffins?? A quick google search found sample recipes, but not many, and none that jumped out at me. So I just made zucchini muffin batter, instead of shredded zucchini, shredded beets instead! Sooo good. When I mixed everything together, the batter was this amazing vibrant pink, which made me so excited. When my sister woke up and came down to the kitchen, I forced her to look at their awesomeness. She thought the idea of beet muffins was repulsive, but after she tasted them she liked them. Apparently, beets are among the most nutritious veggies out there, so I'm glad I love them!

Beet Muffins

2 cups of kamut flour
2 tsp of baking powder
1 tsp of baking soda
¼ of a tsp of nutmeg

1/4 of a cup of mixture of maple syrup and brown rice syrup
1 tbsp of flax seeds + 3 tbsp of water (blend it up!)
1 cup of shredded raw beets
1 tbsp of lemon zest
1 tsp of lemon juice
1 tbsp of agave nectar
1 ¼ of a cup of soymilk
Preheat oven to 400 degrees.

Mix dry ingredients together
Mix wet ingredients together
Mix wet into dry
Add in shredded beets
Spoon into muffin trays.

Bake for about 25 minutes until metal stick comes out clean.

Enjoy!