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Beetroot & Dark Chocolate Muffin Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS

Thank you Stephanie Alexander for introducing me to the combination of beetroot and dark chocolate, they’re a match made in heaven. The muffins have kept fresh in a air-tight container, and have been a great addition to my daughters lunchbox each day.

Dark chocolate and beetroot muffins
(recipe adapted from Stephanie Alexanders’ Kitchen Garden Cooking with Kids)
You’ll need:
60g butter, softened
1 large beetroot, peeled and grated (a food processor makes this a whole lot easier and less messy)
175g S.R flour
2 tbs dutch cocoa
1 egg
1/4 cup milk
1/4 cup rice bran oil
1/4 castor sugar
1/2 cup brown sugar (packed in)
12 squares dark chocolate
  1. Pre-heat the oven to 180C and grease the a 12 hole muffin tray.
  2. Sift the flour and cocoa into a large mixing bowl and set aside.
  3. Lightly mix the eggs and milk together and set aside.
  4. In a food processor or mixer process the butter, oil and 2 types of sugar until nice and creamy. Gradually add the milk and egg mixture and process until combined.
  5. Add the batter to the flour mix and fold together. Stir in the beetroot, making sure you don’t over mix.
  6. Spoon the mixture evenly into the holes and press a square of chocolate into each muffin.
7. Bake for 20 minutes or until cooked through. Allow to cool in the tin slightly before turning out into a rack.
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