Red Velvet Muffins

Products in this Recipe:
Beets
Prep time:
15 min.
Cook time:
20 min.
Total time:
40 min.
Yield:
12 Servings
Ingredients (Paragraphs)
1 (15.5 oz.) jar Harvard Beets, not drained
1.5 cups flour
0.67 cups granulated sugar
0.5 cup original toasted wheat germ
0.5 cup walnuts, chopped (optional)
1 tbsp. unsweetened cocoa powder
2 tsp. ground cinnamon
1.5 tsp. baking powder
0.5 tsp. baking soda
1 egg, lightly beaten
0.25 cup vegetable oil
Directions

Preheat oven to 375oF. Spray bottoms only of 12 medium muffin cups with nonstick cooking spray or line with paper baking cups. In food processor or blender, puree beets and liquid until smooth; set aside In large bowl, stir together flour, sugar, wheat germ, walnuts, cocoa, cinnamon, baking powder and baking soda. In medium bowl, combine puréed beets, egg and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. (Do not over mix.) Spoon batter evenly into muffin cups. Bake 18 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs attached. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm or at room temperature.

More Healthy Meals

Baby Beets & Greens Salad

Drain beets; reserve 2 tablespoons liquid in small bowl.

Baja Bacon Beet Salad

In medium bowl, stir dressing ingredients together; set aside.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Italian Cabbage Soup

Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot.

Picnic-wiches with Green Artichoke-Beet Relish

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal