Chocolate beetroot muffins
Discovered this recipe a few years back, as I’m not a huge fan of beetroot and was looking for palatable ways of using it up when we got it our veg box. The muffins are surprisingly light and using the beetroot makes such sense as, like carrots, they’re a high-sugar root vegetable. It’s from Jill Dupleix originally, but I’ve made a few minor adjustments. In fact, with this batch I used buttermilk as we had some hanging around in the fridge, and it worked well…. but I’ll give the more standard recipe here.
Preheat the over 180C (or 160C fan). Put 12 paper cases in a muffin tin.
Sift together:
75g cocoa powder
180g plain flour
2 t baking powder
Stir in:
200g caster sugar
With a food processor, blend 250g cooked beetroot until as smooth as possible.
Add:
3 eggs, one at a time
1 t vanilla essence
200ml corn oil
Pour the wet beetroot mix into the dry mix. Mix until smooth and combined.
Divide between the muffin cases and bake for 30 mins.
Cool on a rack, then dust with icing sugar for serving. Or not.
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- Published:
- 12.04.10 / 9am
- Category:
- Daniel's Cakes
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