Chocolatebeetrootmuffins Recipes

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BEET CHOCOLATE MUFFINS WITH CHOCOLATE CHIPS



Beet Chocolate Muffins with Chocolate Chips image

Beet chocolate muffins make a delicious breakfast or healthy snack. They are moist, full of fibre and veggie goodness, relatively low in sugar and super easy to make.

Provided by Monika Dabrowski

Categories     Breakfast     Snack

Time 37m

Number Of Ingredients 11

8.82 ounces beetroot (cooked, pureed, 2 small/medium beets)
1⅓ cups+1tsp flour (6oz)
1⅓ cups almond flour/ground almonds (5.29oz)
½ cup+1tsp cocoa or cacao powder
2¼ teaspoons baking powder
⅓ cups+2tsp vegetable oil
1¼ cups milk
2 medium eggs
⅔ cup sugar (4.59oz)
½ cup+1tbsp dark chocolate chips (3.53oz)
⅕ teaspoon fine sea salt

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.

Nutrition Facts : ServingSize 1 serving, Calories 317 kcal, Carbohydrate 34 g, Protein 8 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 29 mg, Sodium 47 mg, Fiber 4 g, Sugar 16 g

CHOCOLATE BEET MUFFINS



Chocolate Beet Muffins image

These tasty Chocolate Beet Muffins are moist, easy and have hidden veg! Pureed cooked beetroot is a secret healthy ingredient in the recipe.

Provided by Kate Hackworthy | Veggie Desserts

Categories     Breakfast     Dessert     Snack

Time 35m

Number Of Ingredients 9

3 ½ oz (250g) cooked beets ((cooked, canned or vacuum-sealed in water with no oil, vinegar or seasonings))
½ cup (100ml) vegetable oil (canola, sunflower etc...)
3 large eggs
2 teaspoons vanilla extract
1 cup (200g) sugar
½ cup (120g) plain yogurt
1 ¼ cups (170g) all-purpose flour (plain flour)
¾ cup (75g) unsweetened cocoa powder
2 tsp baking powder

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.

Nutrition Facts : Calories 229 kcal, Carbohydrate 31 g, Protein 5 g, Fat 11 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 27 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving

CHOCOLATE BEET MUFFINS



Chocolate Beet Muffins image

For beet lovers and beet haters, this muffin recipe both hides and highlights the beet flavor. They freeze well but good luck having any left over for the freezer! They are simply delicious! Makes 12 large muffins.

Provided by carmel

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
⅔ cup white sugar
6 tablespoons butter, softened
¾ teaspoon lemon zest
2 eggs, at room temperature
1 ripe banana, mashed
1 cup finely chopped cooked beets
1 cup chocolate chips

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.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 35.5 g, Cholesterol 46.3 mg, Fat 11 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 6.4 g, Sodium 243.9 mg, Sugar 20.9 g

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