Local Red Velvet Muffins

Yield: 8 large muffins

Ingredients Needed

•           1 large Beet

•           1 ½ cups Baker’s Flour

•           2 tbsp Cocoa Powder

•           1 ½ tsp Baking Powder

•           ¼ tsp Salt

•           2 Eggs (room temperature)

•           ¼ cup Vegetable Oil

•           1 tsp Vanilla Essence

•           1 heaped tbsp Dairy Dairy ABC Powdered Milk + ¼ cup Water (mixed)

•           ¼ cup Butter (softened)

•           ½ cup Dark Brown Sugar

•           1 cup White Chocolate Chips

  • Wash and boil beet for 5-10 minutes, cool then peel. Cut into chunks, place in blender and cover with water. Blend until smooth.


  • Use a fine mesh sieve or strainer to drain off the liquid (this liquid can be reserved to make a beet punch).

•           Store the beet pulp in a separate bowl.

•           Pre-heat oven to 325º F.

•           Add flour, cocoa, baking powder, salt to a separate bowl and mix.

•           Add eggs, oil, vanilla essence and Dairy Dairy ABC Powdered Milk to another bowl and whisk.

•           Cream the butter and sugar in another bowl.

•           Add creamed butter and sugar to dry ingredients and mix.

•           Add wet ingredients (eggs, oil, vanilla essence and Dairy Dairy ABC Powdered Milk) and mix.

•           Add the beet pulp by folding into the mixture.

•           Add white chocolate chips by folding into the mixture.

•           Prepare the muffin pan with large muffin liners.

•           Fill each liner about 3/4 full leaving some space for the muffin to rise when baking. Place the tray in the oven and bake at 325º F for 20 minutes (baking is done when the muffin springs back up when touched and a toothpick when inserted, comes out clean. Please note, if your toothpick grazes a chocolate chip it will not be dry because the hot chip will be soft).

•           Allow to cool when finished baking, remove from pan and enjoy!

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