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Red Velvet Muffins

Submitted by: | Source: Seneca Foods

Red Velvet Muffins
2011-02-20 Other
5 4

This is a red velvet type muffin made with Harvard Beets to achieve the color. Served to our Church at our Valentine's Day breakfast. They went over very well.

  • Servings: 12 muffins
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 30 minutes


1 (15.5 Oz) Jar of Harvard Beets, undrained
1½ cups All-purpose Flour
⅔ cup Granulated Sugar
½ cup Original Toasted Wheat Germ
½ cup Chopped Walnuts
1 Tbsp Unsweetened Powder Cocoa
2 tsp Ground Cinnamon
1½ tsp Baking Powder
½ tsp Baking Soda
1 Egg, lightly beaten
¼ cup Canola or Vegetable Oil


Preheat oven to 375F degrees. 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, combine flour, sugar, wheat germ, walnuts, cocoa, cinnamon, baking powder and baking soda; stir to mix well. In separate medium bowl, combine pureed beets, egg and oil; mix well. Add to flour mixture, stir just until dry ingredients are moistened. (Do not overmix.) Divide batter evenly between 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.