Directions
Makes 12 servings (1 muffin per serving).
- Heat oven to 375°F. 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 overmix.) 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.
