|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
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**