Preheat oven to 350 degrees farenhight and coat a muffin pan with nonstick spray.
Puree beets and mix in large bowl with chicken, rosemary, yogurt and brown rice flour until well combined.
Spoon the batter into the muffin pan, filling each cup about 3/4 full.
Bake 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, all to cool.