Chocolate Beet Muffins


The South Arm Multicultural Community Kitchen made some muffins with beets too.

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The beets gave this Chocolate Beet Muffin a reddish hue.

Ingredients

  • 2 medium sized beets cooked and pureed
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup buttermilk or milk
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1 cup semi-sweet chocolate chips

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Source: South Arm Community Kitchen


Instructions

img_0007Preheat oven to 350F/180C.

Peel and cut roasted beets into chunks. Puree in a food processor. Alternatively, grate the cooked beets. Set aside.

img_0008In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
img_0010In a small bowl, whisk together the eggs and milk.
img_0018In a large bowl using a hand mixer on medium speed, cream together the sugars, butter and oil.

Using the hand mixer on low speed, beat in the egg mixture.

img_0025Slowly fold in the flour mixture.

Using a spatula, mix in the grated beets and chocolate chips.

img_0030Grease and flour a muffin pan. Evenly divide the batter into 12 muffins cups.

Each cup should be about 3/4 full.

img_0052Bake in the 350F pre-heated oven for 20 to 25 minutes, or until the muffins are springy to the touch. Remove from the oven and allow to cool in the pan for 5 minutes.

Transfer to a cooling rack to finish cooling.

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