Chocolate Beet Muffins

I have a lot of frozen beets in the freezer and the teenagers in our home hate beets!  So, a good way to use them up is sneak them in their muffins…they love these muffins and after a few years of doing this it’s no longer a secret ingredient!

 Chocolate Beet Muffins        
 2 cups cooked pureed beets
 1 1/2 cups canola oi
4 eggs
 1/4 cup yogurt – optional.
2 cups sugar
1/2 cup cocoa powder
3 cups whole wheat flour**
2 teaspoons baking soda   
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground flax (optional but good.  If using add the 1/4 yogurt or milk for sure)
1-2 cups chocolate chips (also optional but good)

 Method:  In blender puree cooked beets with a bit of water , milk or yogurt to make a puree that is like a pourable batter – like pancake batter or applesauce.  Total should make 2 cups.  Pour into a large bowl and stir in the eggs, oil and yogurt.  In a separate bowl wisk or stir together the dry ingredients. Add chocolate chips if using.  Add liquid ingredients to the dry and stir until moistened – do not over mix.
 Line 3 muffin pans with paper muffin liners.  Spoon filling into muffin papers until almost full.  Bake at 350 for 20-25 minutes.

** You can also use all purpose white flour or unbleached in this recipe**