Baking

Chocolate and Beetroot Muffins

Chocolate and Beetroot Muffins | The Mother Cooker

Beetroot with chocolate? Yes, indeed. A winning combination that results in a perfectly sweet and moist muffins. After first combining vegetables with chocolate in this recipe, I thought I would give it another go. Vegetables add a great level of moisture to bakes, a healthier option than adding more oil or butter. This reminds me of a lovely red velvet, but without the food dye. You can’t really see it in the picture, but they are flecked with deep red from the beetroot.

The beetroot in these adds another depth of sweetness, I can’t put my finger on it. They are just delicious. There’s no earthy flavour, the beetroot is roasted first and then pureed. I didn’t use it raw, as I am not about that mess. In fact, I just realised I cooked these in a cream jumper. That was a close one guys. She says, as she types with beet stained fingers. If you really have an aversion to beetroot, this one is for you. I promise you’ll never even know it’s there.

Get ahead: Roast and puree your beetroot a few days or the night before to save time when making your muffins.

Chocolate and Beetroot Muffins

Serves: 12-14 muffins
Prep time: 15 mins
Cook time: 1 hour, 35 mins
Total time: 1 hour, 50 mins

Ingredients
  • 275g beetroot, roasted and pureed
  • 100g white sugar
  • 100g light brown sugar
  • 4 eggs, room temperature
  • 100g dark chocolate chunks
  • 80g yoghurt
  • 250g plain flour
  • 2 tsp baking soda
  • Half tsp baking powder
  • Half tsp salt
  • 60g cocoa powder
  • 2 tsp vanilla
  • 240ml vegetable oil
Directions
  1. Roast beetroot for 1 hour and 15 mins, in a foil package. On 200c fan/gas mark 6. Remove from oven, peel and puree. Either use once cooled or store in the fridge until ready to use.
  2. Add flour, salt, cocoa, bicarb, baking powder to a bowl, mix and set aside.
  3. Then add eggs, oil, beetroot puree, vanilla, yoghurt and sugars to a stand mixer and beat on medium until combined. Add flour mixture and mix until incorporated.
  4. Then finally mix in chocolate chunks.
  5. Fill muffin cases, three quarters full and bake in a pre-heated oven at 175c fan/gas mark 4 for 18-22 mins. Checking with a toothpick to see if it comes out clean. Don’t over cook as the texture will become dry.
  6. Allow to cool slightly in the tin, before removing them to a wire rack. I like to eat them still a little warm.
  7. Will keep in an air tight container for 2 days max. But best eaten same day.

Chocolate and Beetroot Muffins | The Mother Cooker