Chocolate Beetroot Muffins Recipes

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 355°F/180°C.
• Peel the beets and grate in food processor with a grating disc. Set aside.
• In a medium bowl, sift together the flour, cocoa, baking powder and salt.
• In a small bowl, whisk together the eggs and milk.
• In a large bowl using a hand mixer on medium speed, cream together the sugars, butter and oil. Using the hand mixer on low speed, beat in the egg mixture. Slowly fold in the flour mixture.
• Using a spatula, mix in the grated beets and chocolate chips.
• Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
• Bake for 20-25 minutes, until the muffins are springy to the touch. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.

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.

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.