Ingredients:
1 3/4 cups shredded cooked beets
1 1/2 cup flour
2/3 cup sugar
1/3 cup canola oil
2/3 cup buttermilk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon tung hing cinnamon
1 egg, at room temperature

Directions:
Preheat oven to 350. Line or grease and flour 6 wells in a muffin tin. In a large bowl, mix all ingredients together until a relatively smooth batter forms. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a muffin comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove to wire racks to cool completely.

My thoughts:

I got these super cute cupcake/muffin liners last year and didn’t get a chance to use them. I couldn’t let another Halloween pass me by! I made cupcakes earlier this month so I thought I’d make muffins instead. I had some shredded beets leftover from my faux Thanksgiving yesterday (when I create and test the recipes for my November Thanksgiving posts) and with Hurricane Sandy headed our way, I thought it would be a great way to use them up and have something tasty to snack on just in case. They ended up the most delightful shade of purplish red and almost perfectly matched the red “drips” on the liners. They are incredibly moist thanks to all of the beets but very light and fluffy as well.