A few years ago I stopped eating meat. You’ve heard me say it before – my whole palate changed. Things you shy away from in childhood – okra, Brussels sprouts, and yes, beets, now filled me up.
And veggies aren’t only good as a side dish – they can make an excellent alternative or supplement to using less flour. I got my six and three year olds to eat these beet muffins like they were chocolate (well, part of them were…).
Use less sugar and chocolate if you want to have these for breakfast.
Ingredients
- 2 beets boiled, peeled – puree so you disguise them (You can skip the boiling for 20 minutes, peeling and food processing by buying pureed beets…I may start doing that to make this easier)
- 1 1.5 cups flour
- 2 tbs cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- 2 eggs
- ½ cup light brown sugar
- ¼ cup white sugar
- ¼ cup butter, softened
- ¼ cup oil
- 1 cup semi-sweet chocolate chips
Directions
- Preheat oven to 355°F (180°C)
- Mix these dry ingredients: flour, cocoa, baking powder and salt.
- Whisk the eggs.
- Use a hand mixer to bring together the two sugars, butter and oil. Then add the egg mixture. Once well mixed, put in the flour mixture.
- Now add the pureed beets until completely absorbed and then chocolate chips.
- Pour your batter into mini muffin trays for a quick bite; I also like silicone ones
- Bake for 20-25 minutes, until only chocolate is on your toothpick
