Chocolate Beetroot Muffins Recipes

CHOCOLATE BEETROOT MUFFINS RECIPE

Steps:

• Pre-heat oven to 190˚C/375˚F/gas 5.
• For the beetroot and chocolate muffins: Place the beetroot chunks in a food processor and whiz to a pulp.
• Transfer the beetroot pulp into a large, clean bowl, add the eggs, flour, sugar and instant drinking chocolate powder, mix well and then beat in the oil slowly until well combined. Next fold in the grated chocolate.
• Spoon the muffin mixture into 12 muffin cases and bake for 20-25 mins. Cool in the oven for 5 mins then transfer the muffins to a wire rack to cool further.
• For the coffee cream cheese icing: In a large, clean bowl beat together the butter, cream cheese caster sugar and instant coffee, when the muffins are cool spread the icing on top. For a thicker icing add more icing sugar.

CHOCOLATE BEETROOT MUFFINS

Steps:

• Preheat the oven to 350F.
• Line paper muffin cases in a 12-mould muffin tin.
• Sift the cocoa powder, flour and baking powder into a bowl.
• Mix in the sugar, and set aside.
• Purée the beetroot in a food processor.
• Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
• Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
• Divide this mixture over the 12 muffin cases.
• Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
• Cool on a wire rack and dust with icing sugar to serve.

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.