Red Velvet Muffins


1 (15.5 oz.) jar

Harvard Beets, not drained

1.5 cups


0.67 cups

granulated sugar

0.5 cup

original toasted wheat germ

0.5 cup

walnuts, chopped (optional)

1 tbsp.

unsweetened cocoa powder

2 tsp.

ground cinnamon

1.5 tsp.

baking powder

0.5 tsp.

baking soda


egg, lightly beaten

0.25 cup

vegetable oil


Original Recipe Makes 12 Servings

Preheat oven to 375oF. 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, stir together flour, sugar, wheat germ, walnuts, cocoa, cinnamon, baking powder and baking soda. In medium bowl, combine puréed beets, egg and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. (Do not over mix.) Spoon batter evenly into 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.