Chocolate and beetroot muffins

This Stephanie Alexander recipe uses beetroot from the garden.


Recipe for six muffins.


Equipment

  • Metric measuring spoons and cups
  • Scales
  • 1x 12 holed muffin tray
  • Food processor
  • Peeler
  • Bowls 2x medium 2x small
  • Sieve or sifterSpoons
  • Wire cake racks
  • Grater
  • Wooden spoon
  • Paper cake patties.
  • 1x whisk


Ingredients

  • 40 g butter
  • 1 beetroot (120g)
  • 90g plain flour
  • ½ teaspoon baking powder
  • 2 table spoons cocoa.
  • 1 egg
  • ¼ cup caster sugar
  • ¼ cup brown sugar
  • 50g dark chocolate buttons
  • 1/3 cup milk
  • 1/3 cup oil


What to do

  • Preheat the oven at 190 degrees c. use the scales to weigh the butter and set it aside to bring it room temperature. Place the 6 cake patties into the muffin tin.
  • Peel and grate the beetroot, you will need about 120g.
  • Sift the flour; baking powder and the cocoa together into the medium bowl then sift again (this is call double sifting) into a second bowl. Set aside.
  • Whisk the eggs, oil and milk together in another bowl.
  • Place the soft butter and sugar into the food processor and process until creamy. Gradually add the egg mixture. Transfer into a large bowl and fold through the sifted flour and cocoa add the beetroot. (If you have a large food processor this can all be done in the one bowl.)
  • Spoon the mixture into the muffin tin and break the chocolate buttons into each muffin
  • Bake for about 25 mins. Or until the muffins are well risen. Remove from the oven and allow cooling. Turn out and serve.