Earlier in the week I did promise you another Beetroot Recipe. It’s taken me a couple of attempts to get this recipe just right, so it’s taken an extra few days to bring the Beetroot Recipe to you. I’ve come to the conclusion that equal volumes of chocolate and beetroot (as opposed to more beetroot than chocolate or vice-versa) is the perfect recipe for Beetroot and Chocolate Muffins. I can now confidently share this delicious recipe with you, knowing that the results are even fussy-eater approved.
The melted chocolate really masks the beetroot, so it’s just the deep color which gives some clue that there is a secret ingredient hidden within. I’m not condoning deceiving your children though, I do believe it’s important to teach them to openly eat their fruit and vegetables – and Mr 3 knowingly will eat raw carrots each and every day. He simply turns his nose up at other vegetables and refuses to (knowingly) put most other vegetables to his lips. It doesn’t stop me trying. While experimenting with vegetables I show them to him raw and we chat about where they grow and why they are good for you. (still doesn’t mean he’ll eat them, but I like to educate!)
That’s where muffins like these Beetroot and Chocolate Muffins and my Bran & Sweet Potato Muffins from last week come in handy. The muffins mean that as part of his daily snack, he’s consuming vegetables containing a wider variety of nutrients thank he normally would.
As mentioned in the recipes for Beetroot and Lamb Burgers and Beetroot, Coconut and Tofu Risotto, when peeling and grating Beetroot, make sure you have your disposable gloves on. I have forgotten, well, been lazy, a couple of times during my Beetroot experimentation and have paid the consequences with pink-stained fingers!
Beetroot and Chocolate Muffins
3 Eggs
1/2 Cup Brown Sugar
100g Beetroot, peeled and finely grated
100g Chocolate, Melted
1/4 Cup Oil
1/2 Cup Milk
1 and 3/4 Cups Self Raising Flour
1. Preheat the oven to 180°C and line a 12 cup muffin tin with muffin liners.
2. In large bowl, beat together the eggs and sugar until thick and creamy.
3. In a separate bowl, combine the beetroot, chocolate, oil and milk.
4. Pour the Beetroot and Chocolate Mixture over the Eggs and beat until combined.
5. Sift the flour over the Beetroot and Chocolate Mixture and quickly fold through until just combined.
6. Divide the mixture between the 12 muffin liners and place in the preheated oven for 20 to 25 minutes, or until firm.
7. Serve spread with a little Homemade Jam or Cream Cheese.
The testing and re-testing for this recipe resulted in an abundance of Beetroot in my kitchen, so I ended up experimenting with other Beetroot Recipes. Stay tuned to discover the next Beetroot installment.
