Description
Delicious and moist beetroot cacao muffins that combine the earthy sweetness of beetroot with rich chocolate flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup cooked and pureed beetroot
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or a light coating of oil.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- In a separate bowl, whisk together the pureed beetroot, sugar, eggs, vegetable oil, vanilla extract, and milk until smooth.
- Gradually incorporate the wet mixture into the dry ingredients, mixing gently until just combined.
- If desired, fold in the chocolate chips.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier twist, consider replacing half of the all-purpose flour with whole wheat flour.
- Enhance the flavor and texture by adding chopped nuts or dried fruit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 25g
- Sodium: Not specified
- Fat: 7g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 25g
- Fiber: Not specified
- Protein: 3g
- Cholesterol: Not specified
Keywords: betroot cacao muffins, chocolate beet muffins