Beetroot And Chocolate Muffins Food

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 355°F/180°C.
• Peel the beets and grate in food processor with a grating disc. Set aside.
• In a medium bowl, sift together the flour, cocoa, 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.
• Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
• Bake for 20-25 minutes, until the muffins are springy to the touch. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.

CHOCOLATE BEETROOT MUFFINS

Steps:

• Preheat the oven to 350F.
• Line paper muffin cases in a 12-mould muffin tin.
• Sift the cocoa powder, flour and baking powder into a bowl.
• Mix in the sugar, and set aside.
• Purée the beetroot in a food processor.
• Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
• Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
• Divide this mixture over the 12 muffin cases.
• Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
• Cool on a wire rack and dust with icing sugar to serve.

BEETROOT AND CHOCOLATE MUFFINS

Steps:

• Lightly grease a 12-hole muffin tin, or drop paper cases into the holes. Preheat oven to 180 degrees celcius. Peel beetroot and grate in food processor with grating disc. Set aside and wash processor. Sift flour, baking powder and cocoa into a large mixing bowl. Lightly whisk eggs with milk. Process butter, oil and sugars until creamy. Gradually add egg/milk mixture, alternating with flour mixture. Tip into the large bowl and stir in beetroot. Mix well. Spoon mixture into muffin holes. Break chocolate into 12 pieces and poke a piece into the top of each muffin. Bake for 20-25 minutes until well-risen and springy to the touch. Cool in tin for a few minutes then turn onto a rack.

MOIST BEETROOT CHOCOLATE MUFFINS

Steps:

• Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
• In your blender, combine cooked and peeled beets, eggs, oil, maple syrup, yogurt, and vanilla. Blend until beets are totally pureed. Set aside.
• In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt until combined.
• Pour contents of blender into the bowl with dry ingredients. Stir together with a spoon or spatula until just combined, being careful not to over mix. Over mixing can lead to dense muffins, so mixing until just combined is important for achieving fluffy muffins. Fold in chocolate chips.
• Divide batter evenly between the prepared muffin tin compartments and top with additional chocolate chips, if desired.
• Bake in preheated oven for 18 minutes or until a toothpick inserted into the middle comes out clean. TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren't over baked, which can result in a dry muffin.
• Let cool 10 minutes before transferring the muffins to a wire cooling rack and/or enjoying. Allow leftovers to cool completely before storing in an air-tight container in your fridge for 4-5 days or in your freezer for up to a month.