For an instant pick-me-up, make sure to try this Healthy Beets+ Cranberry Citrus Muffins recipe courtesy of Purple Carrot. It serves 6 and takes 60 minutes to make.
- 1 serving (10g -1 scoop) Purely Inspired® Healthy Beets+
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ cup + 2 tbsp turbinado sugar
- ½ cup fresh cranberries
- 1 tsp. vanilla extract
- 1 navel orange, zested and juiced (divided)
- ½ tbsp. vegan butter, melted
- ¼ tsp apple cider vinegar
- 4 oz. oat milk
- 2 tbsp. vegetable oil
- 6 oz. plant based cream cheese
- 1 lemon, zested and juiced
- ½ cup powdered sugar
- 2 oz. crystallized ginger, finely minced
- Vegetable oil
Step 1: Prepare the dry ingredients
Preheat the oven to 350°F. Line a muffin tin with liners. In a medium bowl combine the Healthy Beets+, orange zest, flour, baking powder, baking soda, just a ½ cup turbinado sugar, and a pinch of salt.
Step 2: Prepare the wet ingredients
In a separate medium bowl, whisk together the orange juice, vanilla extract, vegan butter, apple cider vinegar, almond milk, and vegetable oil.
Step 3: Finish the batter
Add dry ingredients to the wet ingredients and whisk until smooth. Add cranberries, stir, and transfer batter to the prepared muffin tin. Sprinkle with remaining turbinado sugar. Bake until the pink and a toothpick inserted comes out clean, about 30 to 35 minutes.
TIP: Check the muffins halfway through the cooking time.
Step 4: Make cream cheese spread
Add the cream cheese, lemon zest and juice, powdered sugar, and a pinch of salt to a large bowl. With an electric mixer, whip the cream cheese spread until it’s smooth and creamy, about 3 to 4 minutes. Set aside.
TIP: Some lumps are normal, just keep whisking until the cream cheese is smooth.
Step 5: Serve
Allow the muffins to cool slightly and frost each one with the cream cheese spread and sprinkle with crystallized ginger. Enjoy!
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