Chocolatebeetrootmuffins Recipes

BEET CHOCOLATE MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Boil the beets in water, covered, for approx. 40 minutes (depending on their size) until tender but still quite firm. Drain and leave the beets to cool. Peel and puree.
• Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line with paper cases a12-hole muffin pan and set aside.
• In a bowl combine the flour, ground almonds, baking powder, cocoa, sugar salt and chocolate chips and stir well with a whisk. Set aside.
• In another large bowl whisk together the eggs with oil and milk until smooth. Pour in thebeet puree and stir thoroughly. Add in the flour mixture all at once and stir just to combine.
• Spoon equal amounts of the muffin batter into your muffin pan and bake in the centre of the oven for 27 minutes. Remove from the oven and sate aside for 10 minutes then transfer the muffins onto a rack to cool completely.

CHOCOLATE BEET MUFFINS

Steps:

• Preheat the oven to 190°C (375°F) and grease or line a standard 12-cup muffin tin.
• Add the flour, cocoa powder, coconut sugar, baking powder, baking soda, vanilla powder, and salt to a large bowl. Whisk to combine. Stir in the chocolate chunks.
• In a smaller bowl, whisk together the milk and coconut oil until combined. Mix in the grated beet (it will turn bright pink).
• Add the beet mixture to the large bowl and use a wooden spoon or spatula to mix until just combined.
• Measure approximately equal amounts of the batter into each muffin cup of the prepared tin, filling about three-quarters full. Top the muffins with the extra chocolate pieces.
• Bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Cool the muffins for ten minutes before removing and cooling fully on a rack.
• Store in an airtight container for up to three days, or freeze for up to a month.

CHOCOLATE BEET MUFFINS

Steps:

• Preheat the oven to 355F/180C. Grease a 12-cup muffin tray or line with paper cases.
• Add the beets, oil, eggs and vanilla to a blender or food processor and purée. Add the sugar and yogurt and whiz again briefly to combine. Pour the mixture into a large mixing bowl.
• Sift the flour, cocoa powder and baking powder into the bowl and lightly mix to combine. Pour the batter into the muffin cases ¾ full.
• Bake for 25 minutes or until risen and an inserted skewer or toothpick comes out clean.
• Cool for 5 minutes in the tray, then transfer to a wire rack to cool.

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.