Wednesday, 25 September 2013

Chocolate Beet & Apple Muffins

So it's been a while (a long while) since I've posted, and I don't have anything really exciting to say about the boy, except to share a fantastic recipe he and I have made a few times.

We've gotten beets quite a few times in the last little while and I was running out of things to do with, especially since husband is not a huge fan. So I created a recipe for muffins that used them up, and they were a hit! The boy loved, I loved them, husband eats them, and quite a few friends have had them and enjoyed them too (or were too polite to tell me that they didn't!). So if you've got beets that need using up, or if you want to sneak some veggies into your breakfast, here's an easy way to do it:

Chocolate Beet Apple Muffins by victoria banfield

4-5 medium sized beets
1/2 c - 2/3 c apple sauce ( I made my own with 5 medium apples and it was just enough)
1 1/2 c flour
1/2 c hemp seeds (optional)
3/4 c cocoa (you can use less if you don't want a really rich chocolate taste)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c sugar
2 eggs
1/4 c oil
2 tsp vanilla
3/4 c chocolate chips (or more if you like - or less if you're trying to be healthy. I also find that dark or semi sweet chips work best for the flavour)

Preheat over to 400
Line 18 muffin cups

Peel the beets and then purée them in a food processor/blender. You can make them as coarse as you would like (or fine if you're trying to hide them from people!)
Mix all your dry ingredients in a bowl.
In a separate bowl combine beets, apple sauce, eggs, oil & vanilla

Mix wet ingredients into dry ones. If the mixture seems too dry, add a splash more oil/apple sauce until mix is combined. Stir in the chocolate chips.

Spoon into muffin cups, bake for 13-15 minutes, muffins are done when a skewer comes out clean.