Kentucky Red Velvet Muffins

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Mix flour, cocoa, baking powder, and salt together in a medium bowl. In a separate large bowl, beat sugar, butter, and orange zest until smooth. Add orange juice, eggs, applesauce, and vanilla to the sugar mixture; beat until smooth. Stir about one-third of the flour mixture into the sugar mixture to fully incorporate it into a batter; repeat with remaining flour mixture in two even additions. Fold in beets and chocolate chips. Divide batter equally into the lined muffin cups using a 1/4-cup measuring scoop. Bake about 25 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before removing muffins to cool completely on a wire rack

Beet Preparation:

Rinse beets under running water, removing any visible traces of dirt. To keep the juices of the beets locked inside while cooking, leave the skin, tail, and an inch of the stem attached. The skin will be easier to remove after the beet is cooked

TO BAKE Scrub unpeeled beets and place in a baking pan with 1/4 inch of water and cover. Bake at 375°F for about 40 minutes for a large beet.

TO STEAM Scrub unpeeled beets and place in a steaming basket. Cover and steam for about 35 to 40 minutes for large beets, 20–25 minutes for smaller beets, or until tender.