Recipe of the Week: Quik Beet Muffins

I had several open packages of Nestle Quik powder in my pantry – left over from when it was my daughter’s favorite drink. I decided to do some baking to use it all up. These muffins were supposed to turn out red – but they are really brown with the chocolate. The mint chocolate flavor is still wonderful so this is a great way to get a little extra veggie nutrition and still have a wonderful treat.

15 ounce can of sliced beets

2 cups Quik (or 1 ½ cups sugar and ½ cup unsweetened cocoa powder)

½ cup olive oil

3 eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 ½ cups flour

1 ½ teaspoon baking soda

Preheat oven to 350. Spray muffin pans.

Drain the beets, reserving ½ cup of the juice. In a food processor, puree beets with the reserved juice to make about 1 ¼ cup puree. Add Quik and olive oil. Pulse until blended. Set aside.

Whisk the eggs and extracts well.

In large bowl, combine the dry ingredients (flour and soda). Pour in the beet and egg mixtures, whisking until smooth.

Pour the batter into muffin pans and bake until a toothpick inserted into the center comes out clean.

Serve at room temperature topped with powdered sugar sprinkles or whipped cream.