Beetroot and chocolate muffins recipe
Beetroot and Chocolate Muffins recipe
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About this recipe
In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.Introducing the delectable Beetroot and Chocolate Muffins recipe, a unique twist on the classic muffin that combines the earthy sweetness of beets with the rich indulgence of chocolate. These muffins are not only visually stunning with their vibrant red hue, but they also offer a delightful balance of flavors and textures. The combination of moist beetroot and velvety chocolate creates a heavenly treat that is both satisfying and nourishing. Whether you're a fan of beets or simply looking to try something new, these muffins are sure to impress.
Keywords: beetroot, chocolate, muffins, recipe, unique.
Beetroot and chocolate muffins recipe details
Ingredients
200 g | self-raising flour |
75 g | cocoa powder |
225 g | unrefined caster sugar |
2 medium | eggs |
200 ml | vegetable oil, corn or sunflower |
250 g | pureed beetroot, about 4 medium cooked beetroot |
Instructions
Preheat the oven to 375F 190˚C 170ºC Fan Gas Mark 5 and line a 12 mould muffin tray with muffin cases.Sift the flour and cocoa powder into a bowl. Add the sugar and mix all of the dry ingredients together.
Break the eggs into a bowl and use a fork to whisk in the measured vegetable oil. Add the beetroot to the beaten eggs and oil and whisk well.
Add the beetroot (liquid) mixture to the dry ingredients and mix everything together until it is ‘just’ mixed.
Spoon the mixture into the muffin cases and bake for 20-25 minutes or until the muffins are well risen.
Remove the muffins from the tin and put on a wire rack to cool.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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Reference: Beetroot and chocolate muffins recipe
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