You've heard of carrot-raisin muffins, so why not beet-raisin? White beets aren't as messy to work with, but feel free to use the red or golden varieties if you prefer. Cardamom adds a subtle spiciness that enhances the earthy flavors of beets and walnuts.
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cardamon
1/4 teaspoon salt
4 medium white beets (about 4 ounces), scrubbed and trimmed
1 Granny Smith apple, peeled, quartered and cored
1/2 cup broken walnuts
1/2 cup golden raisins
3 large eggs
1/2 cup vegetable oil
1/2 cup milk or plain yogurt
1 teaspoon vanilla extract
Preheat oven to 350°F. Line eighteen 1/2-cup muffin cups with paper liners.
Into a large bowl combine the flour, sugar, baking soda, cardamon, and salt. Using a box grater, shred the beets and apple; stir into the flour mixture. Stir in the walnuts and raisins.
In a separate bowl, whisk together the eggs, oil, milk or yogurt, and vanilla. Add to the flour mixture and stir until just combined. Spoon into the prepared muffin tins, filling almost to the top. Bake until muffins are lightly browned and spring back when lightly touched, 15 to 20 minutes. Cool for 5 minutes, then turn muffins onto a wire rack to cool completely.