Chocolate-chunk beetroot muffins

With its natural sweetness, beetroot keeps these muffins extra moist, plus it adds nutritional goodness too.

The ingredient of Chocolate-chunk beetroot muffins

1. 2 cups self-raising flour
2. 1/3 cup cocoa powder
3. 3/4 cup brown sugar
4. 300g beetroot, peeled, coarsely grated
5. 3/4 cup milk
6. 1/3 cup vegetable oil
7. 2 eggs
8. 1 teaspoon vanilla extract
9. 200g dark chocolate, roughly chopped

The instruction how to make Chocolate-chunk beetroot muffins

1. Preheat oven to 200C/180C fan-forced. Line 18 holes of 2 x 12-hole (1/3-cup-capacity) muffin pans with paper cases.
2. Combine flour, cocoa and sugar in a bowl. Add beetroot. Stir to combine. Make a well in the centre. Whisk milk, oil, eggs and vanilla together in a jug. Add to flour mixture. Stir until just combined. Fold in 1/2 the chocolate.
3. Divide mixture evenly among prepared holes. Sprinkle with remaining chocolate. Bake for 15 to 18 minutes or until just firm to touch. Stand in pans for 5 minutes. Transfer to a wire rack to cool. Serve.

Nutritions of Chocolate-chunk beetroot muffins

calories: 198.37 calories
calories: 8.5 grams fat
calories: 2.9 grams saturated fat
calories: 26.3 grams carbohydrates
calories:
calories:
calories: 3.6 grams protein
calories: 25 milligrams cholesterol
calories: 132 milligrams sodium
calories: https://schema.org
calories: NutritionInformation