Friday, January 9, 2009

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



Mix the following together, then Stir it into the above mixture:
1/4 cup sugar
2 tbsp. brown sugar
2 tsp. cinnamon
1 3/4 cups flour
1 tbsp. baking powder
1/2 tsp. salt



Then stir in:
1 finely chopped or grated 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.

2 comments:

Nate-n-Annie said...

Hm, I wonder if you could make a red velvet cupcake with the beet juice.

Foodaholic said...

I don't know. I have thought about making red velvet cake with it, but have not tried it yet. Please let me know how it turns out if you try it.

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