• Clair Derwort

Best Ever Beetroot Chocolate Muffins


Nothing beats homegrown beets. Truly; There is something so satisfying about pulling these bright ruby root vegetables out of the soil. From sowing the seeds, to watching as the top of them get bigger above the soil; they are so easy to grow and such a versatile vegetable that they've become a staple in our grow list.


Usually we make roasted beetroot pasta sauce, pink arancini, vegetarian lasagne or use it fresh in salads but this recipe had all the kids eating it too and without question about why there was veggies in the chocolate cake!


It's the perfect blend of earthy sweetness to rich chocolate that makes these so hard to resist stopping at just one.


I finish them off with a light dusting of icing sugar but they'd go down great with a rich ganache instead if you have the time... often I'm to eager to eat them to wait until they're cool enough to ice.




Ingredients:

- 1/2 cup (125ml) of vegetable oil

- 1 cup (220g) brown sugar

- 1/2 cup (125ml) of honey

- small handful or 60g of dark chocolate (I literally never measure anything to closely, especially not the delicious bits)

- 2 cups roughly (250g) of raw beetroot (either grated or blitzed it in a Nutri bullet with the oil, I personally blitz it to save time)

- 3 eggs

- 1 1/2 cups (225g) self raising flour*

- 1/4 cup organic cocoa powder


*For those wanting to make this gluten free just swap the flour for a GF flour, it tastes just as good.



To make a ganache icing:

- 3/4 cup (185ml) thickened cream

- 150g dark chocolate, finely chopped

- 1 tbsp honey

(mix together over low heat until melted and cool slightly before pouring over muffins)




Method:

Preheat oven to 160 degrees C.

Grease 12 muffin tin with cooking spray or a light butter.

Heat by stirring in a small saucepan together the chocolate, brown sugar and honey with a splash of water (60ml roughly) until melted.

Remove from heat.

In Nutri Bullet blitz oil and beetroot together until smooth or if not using blender mix grated beetroot with oil.

Sift cocoa and flour into a bowl, add eggs, beetroot oil and mix together until combined.

Mix in chocolate mixt until smooth.

Pour batter into muffin pan and bake for 45 minutes or until skewer inserted comes out clean.

Leave for 5 minutes to cool in pan before turning out to cool completely.

Once cooled completely either dust with icing sugar or cover in ganache using recipe above.




I hope you love these muffins as much as we do and would love to know if you make them.


- Clair.









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