So, this is the second batch. The first batch didn’t last long. I stole some of these to snap a picture. I took them to a family event and let’s just say they are not safe around pre-teens/teens. If you’re thinking that the red dye in red velvet muffins is just something you can’t do, well, then you have to know I thought the same thing.
These tiny little red velvet muffins are made with BEETS. I’m not kidding. That gorgeous red color comes entirely from beets. Do you want to know the best part? You can’t taste the beets.
I’m on a bit of a mini muffin kick right now. I can’t seem to keep them in-stock, if you know what I mean. My little vultures devour everything within less than a day. There’s after school snack, then bedtime snack, then a snack for school the next day….and that’s for 3 kids. So, let’s not mention the adults in the house.
This isn’t about hiding vegetables in muffins, but using natural ingredients to make our foods taste even better. I have never made red velvet cupcakes/muffins because I can’t stand the idea of the red dye. I could make these everyday!
So, why should you eat beets? Trust me, I have not always been a beet fan, but I’m coming around. They are a healthy source of folate and vitamin C. They also contain manganese, which is important in the metabolism of carbohydrate and protein. Manganese is also vital for wound healing because it helps stimulate collagen formation.
Why wouldn’t you want to eat some beets now?
Add some beets to your muffins instead of red food dye! Whip cream optional.
- 3/4 cup beet puree – from 3-4 medium sized steamed beets, skins removed
- 1/3 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 Tablespoons melted butter
- 1/4 cup dark chocolate chips
- Non stick cooking spray
- Preheat oven to 350°F
- Placed steamed beets in food processor and puree until smooth
- Add to a medium bowl, add sugar, eggs, and milk – stir
- On top of wet ingredients, add flour, cocoa powder, baking powder and salt
- Stir dry ingredients with wet ingredients
- Stir in butter
- Stir in chocolate chips
- Spray a mini muffin pan with non stick spray
- Fill muffin holes 3/4 of the way full
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean