I realize that homemade chocolate chunk fudge rounds are far more desired baked goods than muffins made from mashed up pickled beets. You probably either detest pickled beets or devour them (like I do). I am spoiled by the fact that every summer my grandma cans several batches of homemade pickled beets grown by local Amish farmers. She stores them in her cellar and will often give them as gifts to neighbors and relatives. My packed lunches often include a short stack of these beets alongside cottage cheese. The tangy pickled flavor is cut by the creamy curds, with a pinch of ground black pepper to round it out (I also think it is fun to watch the cottage cheese turn a glowing rosy scarlet color as the two mingle).

If you have made it this far, then you will probably be interested in the recipe that I came up with that was inspired by these flavors.

Red Beet and Ricotta Lunch Muffins
Makes 12

Preheat oven 350-degrees.

2 C self rising flour
1 t cloves
2 eggs @ room temp
3/4 cup brown sugar
4 T unsalted butter, melted
1/2 C ricotta cheese + more for serving
1/2 C mashed beets*

Sift together flour and cloves (or cinnamon, depending on your taste). Set aside.

In another bowl, whisk eggs together and add the sugar in several steps. Whisk in melted butter. Add ricotta cheese and mashed beets alternately until combined.

Fold flour mixture into batter just until incorporated. Scoop out into muffin tins.

Bake for 20-25 minutes until toothpick test comes out clean.

Serve with ricotta cheese.

*I used pickled beets. They were quite tangy! I imagine straight roasted beets to be more mild and probably more appropriate with cinnamon.