Beet The Devil Muffins


  • 3/4 cup pureed beetroot, 1/2 cup (112g) butter, 1 cup sugar, 1/2 tspn. salt, 1/2 tspn. baking soda, 2 tspn. baking pdr., 2 eggs, at room temp. 1 tspn. vanilla, 1/4 cup milk, 1/2 cup cocoa, 2 cups plain flour, 1 cup toasted, slivered almonds.
  • Make puree first. 1 bunch beetroot, water.
  • See my Beet Red Velvet Cupcakes on this site for making puree.


Beet The Devil Muffins - A Nice Chocolatey Flavour, A Rather Medium Texture. Cannot Taste Any Beetroot In These And Has A Little Almond Surprise. Variation: Substitute Almonds With Craisins (dried Cranberries).

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