Tumble Leaf: Beet Berry Muffins
As part of my new recipe series, Feast of Fables, I’m going to create recipes based on children’s stories and shows. I wanted recipes children could get involved with and that would relate to the fantastical fairy tales and shows they’ve seen and heard. So, what better way to start this series off than with my nephew’s favorite, Tumble Leaf.
If you have any children in your family, I highly suggest this series. It’s an Amazon Prime original series that follows a blue fox named Fig along side his caterpillar friend, Stick, on exciting adventures. The beautiful and vibrant world of Tumble Leaf is geared towards preschoolers but it doesn’t contain silly dialogue I typically find in other children’s series. I highly suggest this series along with my obsessed nephew who watches it practically every single day.
In many of the episodes, you’ll hear Fig talk about his favorite Beet Berry Muffins. The adorable chickens, Rutabaga and Zucchini, kindly baked a batch of muffins for Fig when he realized someone has taken it. So off Fig went on an adventure with his magnifying glass to find his missing muffin. The ending I will leave for you to watch!
Follow the trail, follow the trail, a muffin for me if I follow the trail
Fig the Fox
This recipe surprised me with how delicious it came out. It was fluffy and flavorful. I even got a seal of approval from my nephew who isn’t the biggest fan of beets. If you want, you can add more sugar if you prefer something sweeter.
Tumble Leaf: Beet Berry Muffins Recipe
yield: 12 prep time: 30 minutes total time: 1 hr
Ingredients
Muffin:
- 1 cup all purpose flour
- 1/2 whole wheat flour
- large pinch of salt
- 1 tsp baking powder
- 1/4 cup canola oil
- 1 egg
- 1/4 cup fresh beet juice, make sure to keep the pulp for the crumble
- 1/2 cup unsweetened applesauce
- 3 tbsp milk
- 3/4 cup bluberries
Beet Berry Muffin Crumble:
- 160g all purpose flour
- 160g sugar
- 80g almond meal
- 1/3 cup beet pulp, from juice
- large pinch of salt
- 160g cold butter
- Preheat your oven to 350F.
- Line a muffin tin with cupcake liners.
- In a bowl, sift and combine your flours, salt, and baking powder.
- In a another bowl, combine and whisk together your beet juice, egg, applesauce, oil, and milk.
- Toss your blueberries in the flour to coat.
- Add the dries into the wets in two to three additions. Make sure to scrape the bowl in between each addition. Make sure not to over mix the batter.
- Scoop the batter into each muffin tin until it is 3/4 of the way full. Set aside.
- To start your crumble, combine all the crumble ingredients into a stand mixer with a paddle attachment.
- Mix in medium speed until the it forms a dough. The sides of the mixing bowl should be clean. This will take a few minutes but keep an eye on it.
- Take the dough and push it through a cooling rack. You’ll see that by doing so you have created a tubular crumble.
- Top the batter with a good amount of crumble to cover.
- Bake for approximately 20 minutes or until cooked through.
Enjoy!
Thank you for this! My son asked me yesterday for beet berry muffins after watching Tumble Leaf. He has sensory processing disorder and keeping him fed is a huge challenge as he has a very limited diet. When he asks to try something new I jump at the opportunity! I see you also have a recipe for stone soup… I’ve been planning to do that book this week as part of our homeschooling and extend the lesson into cooking together…hoping he might be more inclined to eat it after working on its creation himself. I’m going to see that recipe as soon as I publish this comment.
Hi Karen! That’s amazing! I’m so happy to share the love for Tumble Leaf. It’s a fantastic show and it’s my nephew’s favorite show. I thought I’d try to surprise him by creating the muffin. I hope you and your son enjoyed the recipe. Thank you so much for the comment!
Thank you so much!
We LOVE Tumbleleaf in this house and I am so happy to see a recipe inspired by it!
Thank you, Michele! That makes me so, so happy to hear!