Chocolaty Beet Muffins Food

CHOCOLATY BEET MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.

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.

CHOCOLATE BEET CUPCAKES

Steps:

• Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
• Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
• Stir often during the melting process. Stir until smooth and set aside to cool slightly.
• Whisk together flour, baking powder, baking soda and salt.
• In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
• Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
• Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
• Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
• With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
• Frost cupcakes as desired. Makes enough for twelve cupcake.
• Use a spatula or piping bag to frost cupcakes.