Chocolaty Beet Muffins Recipes
CHOCOLATE BEET MUFFINS
These Chocolate and Beet Muffins are a real surprise! The beets make the muffin incredibly moist and hearty. The earthy flavor of the beets highlight the rich chocolate taste. It's the perfect breakfast muffin with a dose of vegetable and touch of chocolate.
Provided by The Worktop
Categories Breads and Muffins Muffins
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 355°F/180°C.
- Peel the beets and grate in food processor with a grating disc. Set aside.
- In a medium bowl, sift together the flour, cocoa, baking powder and salt.
- In a small bowl, whisk together the eggs and milk.
- In a large bowl using a hand mixer on medium speed, cream together the sugars, butter and oil. Using the hand mixer on low speed, beat in the egg mixture. Slowly fold in the flour mixture.
- Using a spatula, mix in the grated beets and chocolate chips.
- Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
- Bake for 20-25 minutes, until the muffins are springy to the touch. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.
Nutrition Facts : Calories 229 kcal, Carbohydrate 22 g, Protein 2 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 67 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CHOCOLATE BEET MUFFINS
For beet lovers and beet haters, this muffin recipe both hides and highlights the beet flavor. They freeze well but good luck having any left over for the freezer! They are simply delicious! Makes 12 large muffins.
Provided by carmel
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix flour, baking powder, and salt together in a bowl.
- Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 35.5 g, Cholesterol 46.3 mg, Fat 11 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 6.4 g, Sodium 243.9 mg, Sugar 20.9 g
CHOCOLATE BEET MUFFINS
Steps:
- Preheat the oven to 355F/180C. Grease a 12-cup muffin tray or line with paper cases.
- Add the beets, oil, eggs and vanilla to a blender or food processor and purée. Add the sugar and yogurt and whiz again briefly to combine. Pour the mixture into a large mixing bowl.
- Sift the flour, cocoa powder and baking powder into the bowl and lightly mix to combine. Pour the batter into the muffin cases ¾ full.
- Bake for 25 minutes or until risen and an inserted skewer or toothpick comes out clean.
- Cool for 5 minutes in the tray, then transfer to a wire rack to cool.
Nutrition Facts : Calories 229 kcal, Carbohydrate 31 g, Protein 5 g, Fat 11 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 27 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
CHOCOLATY BEET MUFFINS
Get some fruit and vegetables in these tasty chocolate muffins!
Provided by sueb
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 20.5 g, Cholesterol 15.5 mg, Fat 5.5 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 97.4 mg, Sugar 8.7 g
CHOCOLATE BEETROOT MUFFINS
Saw this on a tv cookery programme. Even beetroot haters will like these ...because they can't taste the beetroot, but it makes the muffins moist.
Provided by PetsRus
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F.
- Line paper muffin cases in a 12-mould muffin tin.
- Sift the cocoa powder, flour and baking powder into a bowl.
- Mix in the sugar, and set aside.
- Purée the beetroot in a food processor.
- Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
- Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
- Divide this mixture over the 12 muffin cases.
- Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
- Cool on a wire rack and dust with icing sugar to serve.
Nutrition Facts : Calories 320.4, Fat 18.2, SaturatedFat 3, Cholesterol 52.9, Sodium 95.2, Carbohydrate 38.2, Fiber 2.9, Sugar 22, Protein 4.8
CHOCOLATE BEET CUPCAKES
this is a fun fall project! You can of course roast your beets first; I took the lazy way out. If you want to use roasted beet, do them in the microwave.. Wear plastic gloves while working with the beets.
Provided by Sageca
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
- Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
- Stir often during the melting process. Stir until smooth and set aside to cool slightly.
- Whisk together flour, baking powder, baking soda and salt.
- In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
- Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
- Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
- With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
- Frost cupcakes as desired. Makes enough for twelve cupcake.
- Use a spatula or piping bag to frost cupcakes.
Nutrition Facts : Calories 331.2, Fat 16, SaturatedFat 9.7, Cholesterol 51.6, Sodium 267, Carbohydrate 46.6, Fiber 1.7, Sugar 35.1, Protein 3.3
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