Deliciously Moist Chocolate Beetroot Muffins: A Sweet Surprise
Embark on a baking adventure with these Chocolate Beetroot Muffins, a recipe you might have seen on a TV cookery program. These muffins are a delightful treat that even beetroot skeptics will love. The secret ingredient, beetroot, doesn’t overpower the flavor but ensures the muffins stay incredibly moist and tender. Let’s dive into this easy-to-follow recipe that promises to add a sweet twist to your baking repertoire.
Ingredients:
- 2 1/2 tablespoons cocoa powder
- 6 1/2 ounces plain flour
- 2 teaspoons baking powder
- 8 1/2 ounces caster sugar
- 8 1/2 ounces beetroots (peeled and cooked)
- 3 large eggs
- 1 teaspoon vanilla extract
- 7 ounces icing sugar (for dusting)
- 1 tablespoon vegetable oil (optional for added richness)
Instructions:
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures it reaches the right temperature for perfect baking.
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Prepare Muffin Tin: Line a 12-mould muffin tin with paper muffin cases. This step prevents the muffins from sticking and makes for easy clean-up.
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Mix Dry Ingredients: In a large bowl, sift together the cocoa powder, plain flour, and baking powder. Add the caster sugar and mix everything until well combined. Set this mixture aside for now.
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Prepare Beetroot Mixture: Using a food processor, purée the cooked beetroots until smooth. If you like, you can add a tablespoon of vegetable oil to the beetroot for extra richness.
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Combine Wet Ingredients: Add the eggs, one at a time, to the beetroot purée, mixing well after each addition. Then incorporate the vanilla extract and blend until the mixture is smooth and uniform.
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Mix Wet and Dry Ingredients: Create a well in the center of the dry ingredients. Pour the beetroot mixture into this well. Gently fold the ingredients together until just combined. Be careful not to overmix as this can affect the texture of the muffins.
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Fill Muffin Cases: Divide the muffin batter evenly among the 12 muffin cases. Make sure each case is filled nearly to the top to ensure well-risen muffins.
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Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 30 minutes. The baking time can vary depending on your oven. The muffins are done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean.
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Cool and Dust: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Transfer them to a wire rack to cool completely. Before serving, dust the muffins with icing sugar for a touch of sweetness and an attractive finish.
Enjoy these delectable Chocolate Beetroot Muffins as a delightful snack or a sweet treat with your afternoon tea. Their moist texture and rich chocolate flavor make them a true indulgence, perfect for any occasion. Happy baking!
Nutritional Information (per muffin):
- Calories: 320.4
- Fat Content: 18.2g
- Saturated Fat Content: 3g
- Cholesterol Content: 52.9mg
- Sodium Content: 95.2mg
- Carbohydrate Content: 38.2g
- Fiber Content: 2.9g
- Sugar Content: 22g
- Protein Content: 4.8g
Enjoy your baking experience and savor the delicious results! 🍫🧁
