The South Arm Multicultural Community Kitchen made some muffins with beets too.
The beets gave this Chocolate Beet Muffin a reddish hue.
- 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
|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.