chocolate beetroot muffin

May 17, 2012 § 6 Comments

perhaps, the combination might throw one away, but it is much similar to carrots in a wholesome carrot cake with thick cream cheese frosting. I’d always been fond of beets for their juicy sweetness, earthy flavours, smooth texture and vibrant red colour. Their lovely colours, in particular, add a certain peppiness to a regular pan of roasted vegetables or bowl of green salad.

These muffins are more moist, less sugary and packed with magnesium. It calls for cocoa powder but feel free to melt a decent bar of dark chocolate instead. I got too greedy one evening and cleared the dark chocolate stash. An additional robust touch of hot coffee is added, as it goes so lovingly with chocolate, I always believe that at some point (well,centuries ago), coffee and cacao shared the same bean.

recipe adapted from Zizi’s

makes about 6-8 muffins

1 cup beets, steamed, skinned, cubed & pureed
1 cup whole meal flour
1/4 cup brown sugar
1/3 cup cane sugar
1/4 cup olive oil
1/2 cup soy milk
100g dark chocolate or 45g cocoa powder
1/3 cup of freshly brewed coffee
1 tsp vinegar
1 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 tsp mixed cinnamon
1/2 tsp vanilla extract

1. Preheat oven to 170C. Prepare muffin pans by lightly greasing paper cups with oil spray.

2. In a food processor, puree soft beetroots. Gradually add soy milk and vanilla extract until it looks like baby food, and set it aside.

3. Mix flour, sugar, baking powder, baking soda, spices and salt in a dry bowl.

4. In a mixing bowl, add melted chocolate or cocoa powder with hot coffee and whisk well, until there are no lumps. Add in the oil, vinegar and beet puree, continue evenly mixed.

5. Add dry ingredients into the wet mixture, until there are no more white mixture to be seen. The batter is now smooth and silky,and ready to be scooped.

6. In greased & lined muffin pan, fill cups until 3/4 full. Bake for 20-25 minutes or until skewer comes out clean when inserted. Allow them to cool, don’t fret when it sinks, and sprinkle with some icing sugar, if desire.

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