Red Velvet Muffins
Red Velvet Muffins are a delicious twist on a classic favorite treat, combining the rich cocoa flavor and vibrant red color of red velvet cake into a soft, tender muffin. Libby’s® Whole Beets add nutrition, antioxidants, and natural color. These muffins are moist and perfect for breakfast or snack time.
SERVINGS
12
PREP TIME
10 Min
COOK TIME
20 Min
Ingredients
1 can (15 oz.) Libby's Small Whole Beets
2 cups wheat flour
2/3 cups sugar
1/2 cup chopped walnuts (optional)
2 tablespoons cocoa powder
2 teaspoons cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/4 cup canola or vegetable oil
1 can (15 oz.) Libby's Small Whole Beets
2 cups wheat flour
2/3 cups sugar
1/2 cup chopped walnuts (optional)
2 tablespoons cocoa powder
2 teaspoons cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/4 cup canola or vegetable oil
Instructions
- Preheat oven 375°F. Add muffin liners to a 12-count muffin tin. Set aside.
- In food processor, add beets and liquid. Puree until smooth; set aside.
- In large bowl, mix together flour, sugar, walnuts, cocoa, cinnamon, baking powder and baking soda.
- Add puréed beets, egg and oil; mix well.
- Spoon batter evenly into muffin cups.
- Bake 18 to 20 minutes or until wooden toothpick inserted in center comes out clean.
- Cool muffins in pan on wire rack 5 minutes; remove from pan.
- Preheat oven 375°F. Add muffin liners to a 12-count muffin tin. Set aside.
- In food processor, add beets and liquid. Puree until smooth; set aside.
- In large bowl, mix together flour, sugar, walnuts, cocoa, cinnamon, baking powder and baking soda.
- Add puréed beets, egg and oil; mix well.
- Spoon batter evenly into muffin cups.
- Bake 18 to 20 minutes or until wooden toothpick inserted in center comes out clean.
- Cool muffins in pan on wire rack 5 minutes; remove from pan.
