Chocolate Beetroot Muffins - Annabel Langbein
Posted by Lynley Edwards at
OK - I must admit I was a little unsure of these as, to me, they smelled a little 'odd', BUT...the kids gave them a Masterchef rating of 10/10 so who am I to argue?! Annabel Langbein calls these 'cupcakes' and frosts them, but I left them un-iced to cut down on the sugar. They are great to stash in the freezer for a quick addition to your lunchbox.
375 g fresh beetroot - peeled and very fine grated
270 g self-raising flour
35 g cocoa powder (or cacao powder)
1 teaspoon mixed spice
200 g brown sugar (I used about 150g. I always cut sugar by 1/4 or a 1/3 and it makes no difference)
3 eggs - room temperature lightly beaten with fork
180 g unsalted butter - melted,cooled
2 teaspoons vanilla extract
270 g self-raising flour
35 g cocoa powder (or cacao powder)
1 teaspoon mixed spice
200 g brown sugar (I used about 150g. I always cut sugar by 1/4 or a 1/3 and it makes no difference)
3 eggs - room temperature lightly beaten with fork
180 g unsalted butter - melted,cooled
2 teaspoons vanilla extract
1) Preheat oven to 180 C
2) Line muffin tray with paper cupcakes
3) Wash, peel and finely grate raw beetroot into a medium bowl. Add sifted flour, cocoa, mixed spice, sugar, eggs, butter and vanilla extract, mix well. Spoon into paper cups to 3/4 full.
4) Bake for about 30 mins or until a skewer inserted into centres comes out dry.Set on wire rack until cold. Store in the freezer in ziplock bags and pop into lunchboxes still frozen. They will thaw by morning tea time.
2) Line muffin tray with paper cupcakes
3) Wash, peel and finely grate raw beetroot into a medium bowl. Add sifted flour, cocoa, mixed spice, sugar, eggs, butter and vanilla extract, mix well. Spoon into paper cups to 3/4 full.
4) Bake for about 30 mins or until a skewer inserted into centres comes out dry.Set on wire rack until cold. Store in the freezer in ziplock bags and pop into lunchboxes still frozen. They will thaw by morning tea time.