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

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

Source: South Arm Community Kitchen

Instructions

Preheat oven to 350F/180C. Peel and cut roasted beets into chunks. Puree in a food processor. Alternatively, grate the cooked beets. Set aside.

In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.

In a small bowl, whisk together the eggs and milk.

In 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.

Slowly fold in the flour mixture. Using a spatula, mix in the grated beets and chocolate chips.

Grease and flour a muffin pan. Evenly divide the batter into 12 muffins cups. Each cup should be about 3/4 full.

Bake 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.