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Beetroot and chocolate muffins

Stephanie Alexander
Stephanie Alexander

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easyTime:< 30 mins

Favourites with Kitchen Garden students, these muffins are child's play to make!

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Ingredients

  • 250 g raw beetroot

  • 175 g plain flour

  • 1 tsp baking powder

  • 2 tbsp cocoa powder

  • 2 free-range eggs

  • 1/4 cup milk

  • 60 g softened butter

  • 1/4 cup vegetable oil

  • 1/4 cup caster sugar

  • 1/2 cup soft brown sugar

  • 100 g best-quality dark chocolate

Method

  1. Lightly grease a 12-hole muffin tin, or drop muffin cases into the holes.

    Preheat oven to 180 degrees

    Peel beetroot and grate in a food processor with grating disc. Set aside and wash processor.

    Sift flour, baking powder and cocoa into a large mixing bowl.

    Lightly whisk eggs with milk.

    Process butter, oil and sugars until creamy.

    Gradually add egg/milk mixture, alternating with flour mixture.

    Tip into the large bowl and stir in beetroot. mix well.

    Spoon mixture into muffin holes.

    Break chocolate into 12 pieces and poke a pieceinto the top of each muffin.

    Bake for 20-25 minutes until well-rised and springy to the touch.

    Cool in tin for a few minutes then turn onto a rack.

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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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