Beetroot is well worth planting as it is easy to grow, stores well and is such a versatile vegetable. Do you know you can eat the leaves too?
Although it is commonly used in savoury dishes, beetroot is great for baking. Like carrots, it gives a moist texture to breads, cakes and muffins. You don’t taste the beetroot at all, just the chocolate – even the biggest beetroot hater is going to love them.
I used dark chocolate chips, but white would look very pretty with the reddish colour of the muffin. Next time I make them I plan to replace the choc chips with cranberries – I think the tanginess will complement the sweetness of the beetroot.
Thanks to the moistness these muffins keep for about a week.
Beetroot & Chocolate Muffins
Beetroot makes these muffins super moist, sweet and gives a beautiful colour. I used dark chocolate chips, but I think white would look even better.
Servings 12 Muffins
Ingredients
- 2 cups Beetroot, cooked and coarsely grated
- 3 Eggs
- 1 Cup Brown sugar
- 1/2 Cup Sunflower oil
- 2 tsp Vanilla essence
- 1/2 cup Natural yoghurt
- 1 1/2 cups Plain flour
- 1/2 cup Cocoa powder
- 1/2 cup Chocolate chips
- 2 tsp Baking powder
- 1 pinch Salt
Instructions
- Beat the eggs until fluffy in a clean bowl
- Add the sugar, oil, yoghurt, vanilla essence and beat until well blended
- Add the flour, baking powder and cocoa, fold in gently.
- Fold in the beetroot and chocolate chips. Do not over-mix
- Either grease a muffin tray, or use muffin papers
- Fill each muffin cup to two thirds
- Bake in a preheated over, 180 C, for 20 minutes
- Test if cooked by inserting a toothpick into a muffin. If it comes out clean then they are cooked. If not cook for another 5 minutes