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Beet Red Velvet Muffins Recipe

Prep time: 5 mins I Cook time: 15-18 mins

Remember to only sprinkle extra crystals over muffins immediately before serving, to avoid them dissolving into the muffin topping. The muffins can be stored in an airtight container in the fridge for up to 3 days, but are bets eaten on the day they are baked.


(Serves 6)

For the muffins:

2 medium eggs

2 scoops of Beet It Nitrate 8000 Crystals

25g of cacao powder

30g of unsalted butter

50g of brown sugar

120g of self-raising flour

60ml of semi-skimmed milk


For the topping:

100g of Greek yogurt (5% fat)

2 tsp of icing sugar

½ scoop of Nitrate 8000 Crystals


Pre-heat the oven to 180oC.

Allow the butter to soften by leaving it at room temperature for around 15 minutes, then add it to a mixing bowl with the sugar. Use a wooden spoon to beat the sugar and butter together until smooth. Beat the eggs, followed by the flour, cacao powder and milk, and mix well until a smooth batter is formed. Stir in the Nitrate 8000 Crystals and mix until the crystals have completely dissolved.

Divide the mixture between 6 cake/muffin moulds (ideally silicone moulds), then place muffins on a baking tray and bake for 15-18 minutes until firm and risen. Inset a clean skewer or toothpick into the muffins, and if it comes out clean, remove the muffins from the oven and leave to cool completely.

Mix the icing sugar and Greek yogurt to make the topping, then divide it between each muffin and smooth over the top. Finish the muffins with a final sprinkling of Nitrate Crystals immediately before serving, then enjoy.

Nutritional information

(Per muffin)

Total carbs: 28g

Total protein: 7g

Total fats: 2g

Total calories: 160 kcal

Total nitrate: 50-60mg

Let us know how you get on with your beet red velvet muffins and tag us on social media @beetitsport. Get your hands on our Nitrate 8000 Crystals and don’t forget, we also sell our Nitrate 8000 Crystals as part of our Nitrate Performance Pack.

Recipe created and image supplied by The Edge HPL