Chocolate-chunk beetroot muffins

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: 3.6 grams protein
calories: 25 milligrams cholesterol
calories: 132 milligrams sodium
calories: NutritionInformation

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