Made these for Mother's Day, from Harold Friberg's Professional Pastry Chef book. They actually have beets grated into the batter and I had some beets to use up. Portioning with the ice cream scoop is the only way to go with muffin pans. I've never had them come out so uniformly sized. Will did a burnt caramel ganache for the glaze. Brought them to a family party. Positively received.