You are searching for:
Beetroot and Chocolate Muffins
Sounds awful, but make them and try them out - most people won't be able to tell you
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 |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
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.
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.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.