Recipe of the Week: Chocolate Beetroot Muffins
You will not be able to taste the beetroot, but you will enjoy these delicious, moist muffins. -- EclecticCooking.com
Ingredients:
- 2 ½ ounces cocoa powder
- 6 ½ ounces plain flour
- 2 teaspoons baking powder
- 8 ½ ounces caster sugar
- 8 ½ ounces cooked and peeled beetroots
- 3 large eggs
- 7 ounces fl corn oil, (2 Cups + 2 Tbsp / 4 dl + 2 Tbsp)
- 1 teaspoon vanilla extract
- icing sugar or confectioners sugar, for dusting
Preheat the oven to 350°F (150° C)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 center 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.
(Serves 12)
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