I found a bottle in a store the other day labelled “Ravens blood”. So naturally enough I decided to make muffins… who would not make that connection!
These are not the sweetest muffins, which is why I like them, but with the addition of a light cream cheese on top they are awesome. You don’t even know that you are eating beets and apples in the mix, but you do get a great, reddish brown colour.
• 200 g peeled, cooked red beets
• 1/2 cup olive oil
• 50 g cooked apple
• 1/4 cup red beet water
• 1/3 cup milk
• 4 eggs
• 330 g gluten free all purpose flour
• 200 g sugar
• 2 tbs unsweetened cocoa powder, see notes
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
For the icing
• 56 g cream cheese, softened
• 56 g butter, softened.
• 1/4 tsp kosher salt. – pinch salt
• 1 1/2 cups icing sugar.
- Preheat the oven to 350 degrees F. Grease muffin tins.
- Peel, slice and cook the apple
- Cook the thoroughly clean beets, in 1/3 of a cup of water, until just tender. Save the coloured beet water, hold the beets under cold water and slip off the skins with your fingers. Add the roughly chopped beets and cooked apple to the blender. Process until finely chopped.
- Add the oil, sugar, milk and eggs to the blender and process until just mixed.
- In a large bowl sift flour, cocoa, baking powder, baking soda and salt. Add the beet mixture, and mix with a spoon until just combined.
- Fill the muffin tins two-thirds full, with batter.
- Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for about 5 minutes. Remove the muffins and cool on a cake rack.
- In a bowl add room temperature butter, cream cheese and salt. Beat until mixed well.
- Carefully mix in the icing sugar on low speed until it is completely combined. Beat on medium speed for a few minutes, then add a teaspoon of the beet water for food colouring.