Chocolate and Beetroot Muffins Recipe
- 2 medium beetroots
- 1¼ plain flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 2 eggs
- ¼ cup milk
- 60 grams butter
- ¼ cup vegetable oil
- ¼ cup caster sugar
- ½ cup soft brown sugar
- Preheat oven to 180 degrees Celsius.
- Add patty pan cases to muffin tins - we made 18 muffins from this recipe
- Peel the beetroot and grate. If you don’t want pink hands, I recommend wearing gloves!
- Add flour, baking powder and cocoa into a large mixing bowl.
- In a separate bowl whisk eggs and milk.
- Soften the butter. I place it the microwave for a short burst if I haven't removed it from the fridge earlier in the day.
- In another bowl add butter, oil and sugars. Beat with electric beater until creamy.
- Add about a third of the flour mixture to this and stir gently in.
- Then add about a third of the egg mixture and stir. Repeat until you finish up the mixtures.
- Add the grated beetroot to a large bowl and add the mixture. Stir until well combined.
- Add the mixture to the patty cases.
- Bake for about 20-25 minutes.
- Cool on a rack and enjoy.
Recipe by Planning With Kids at https://planningwithkids.com/2012/06/21/chocolate-and-beetroot-muffins-recipe/
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