Decadent Chocolate-Beet Muffins
These moist and decadent treats keep in the freezer up to 2 months in sealed bags. Cut the sugar by subbing in sweet beets.
Number of servings : 12 muffins
Type of meal : | Desserts | Desserts
Special diet :
3 medium-size beets (about 500 g/1.1 lb)
4 oz (125 g) semisweet chocolate, chopped
1¾ cups (425 mL) all-purpose flour
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) cocoa powder, sifted
1½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
½ cup (125 mL) milk or almond milk
½ cup (125 mL) vegetable oil 1
½ tsp (7 mL) vanilla extract
- Place beets in saucepan, with enough water to cover. Bring to boil, lower heat and simmer, covered, until tender when pierced with tip of sharp knife, about 45 minutes. Drain, cool, peel and coarsely grate beets (or process in food processor until puréed). Set aside.
- Meanwhile, place chocolate in heatproof bowl placed over saucepan of hot (not boiling) water, stirring just until melted. Remove from heat.
- Preheat oven to 350°F (180°C). Grease 12 muffin cups or line with paper liners. In medium bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. In large bowl, whisk eggs, milk, oil, vanilla and beets; add dry mixture and melted chocolate, stirring until just blended.
- Spoon batter into muffin cups; bake until toothpick inserted into centre comes out clean, 22 to 25 minutes. Remove from pan; let cool on rack.