Apple Beet Muffins

I had a lot of leftover beets so I juiced them and made a variety of foods with them. The apple beet muffins are one of the items I decided to make. The beet juice gave the muffins a pretty red color, without the taste of beets.

If you do not have any beets or do not want to use them, simply replace the beet juice in the recipe with milk.

Pre-heat the oven to 375 degrees F.

Grease one muffin tin or line with muffin cups. (recipe makes 12 muffins)

In a large mixing bowl, beat together:

1 egg

1/3 cup milk

1/3 cup beet juice

1 tsp. vanilla

1/2 cup apple sauce

Stir in:

1/4 cup sugar

2 tbsp. brown sugar

2 tsp. cinnamon

1 tbsp. baking powder

1/2 tsp. salt

Then stir in:

1 finely chopped apple

1/2 cup raisins

Fill the muffin tin/cups with the batter to 2/3 full. Bake for approximately 20 minutes depending on if you are using a light or dark colored pan. If you are baking the muffins in a dark colored pan, it will probably take the full 20 min. depending on your oven.

Remove the muffins from the tin and allow them to cool on a rack.