Chocolate-Beet Muffins

Very tasty, hearty and moist chocolate-beet muffins: fresh beets keep the crumb juicy, while dark chocolate gives it a rich flavor. This was originally a recipe for a large cake (thanks to the author Sveta Shevchuk), but as portioned muffins it turns out especially appetizing. Highly recommend!

Chocolate-Beet Muffins

Moist and hearty muffins with dark chocolate and fresh beets. The beets keep the crumb juicy, and the flavor rich and chocolatey.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 muffins

Course: Muffins and loaf cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 100 g flour
• 150 g sugar
• 2 eggs
• 100 g dark chocolate melted
• 100 g beet fresh
• 1.5 tsp baking powder
• 75 ml vegetable oil

Method

 

1. In a bowl, whisk the eggs with the sugar into a fluffy foam.
2. Add the flour with the baking powder and the vegetable oil, whisk again.
3. Pour in the melted chocolate and mix with a spatula.
4. Grate the fresh beet on a fine grater, add to the batter and mix with a spatula. The batter is ready.
5. Divide the batter among muffin tins - any kind you have will work.
6. Bake in an oven preheated to 180 °C for 30-35 minutes. Let cool - and enjoy. Bon appetit!
   

Notes

Use fresh (raw) beet - you won't taste it in the finished muffins, but it gives them a moist, juicy crumb.