Step 1

Preheat oven to 350 degree F. Line 12 regular size muffin holes with paper liners.

Step 2

Place the beets into the large basket and start steamer cycle for 20 minutes. Let cool slightly and then puree. Measure out 1/2 cup of the puree for this recipe and reserve the rest for another batch of muffins or another recipe. Beet puree can be frozen for 3 months.

Step 3

In a medium bowl, whisk together the flour, sugar (if using maple syrup blend with wet ingredients), cocoa powder, baking powder, salt, cinnamon and cloves.

Step 4

In the blender you used to puree the beets (no need to wash), blend together the milk, oil, beet puree and vanilla extract for 45-60 seconds. Add in the egg and pulse for 10 seconds.

Step 5

Add the wet ingredients into the dry ingredients and stir until just combined.

Step 6

In a small bowl, add the cream cheese and maple syrup and microwave for 20 seconds. Whisk until smooth.

Step 7

Fill each muffin hole with 1 heaping tablespoon of muffin mix, make a slight indent in the muffin mix with the back of your spoon. Spoon 1 teaspoon of cream cheese filling into each indented hole. Cover with another heaping tablespoon of muffin mix, making sure to cover the cream cheese completely.

Step 8

Bake in oven for 18-20 minutes or until a toothpick comes out clean. Let cool and serve.

Step 9

In a medium saucepan, bring 2 inches of water to a boil. Place the beets into a steamer basket and steam for 20 minutes or until tender. Let cool slightly. Reserve steamer water.

Step 10

Transfer the beets to a blender or food processor and puree until smooth, adding water in 1/4 cup increments if needed.

Step 11

Measure out 1/2 cups of beet puree for recipe, reserving the rest for another recipe. Continue as directed above at step 3.