Chocolate Beet Muffins

theworktop.com
12 muffins
Ingredients

• 2 medium-sized beets (250 grams beetroot) (raw)
• scant 1 1/2 cups all-purpose flour (175 grams)
• 2 tablespoons cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup whole milk (60 milliliters)
• 1/2 cup light brown sugar (75 grams) - lightly packed
• 1/4 cup caster sugar (55 grams)
• 1/4 cup unsalted butter (55 grams) - room temperature
• 1/4 cup sunflower oil (60 milliliters)
• 1 cup semi-sweet chocolate chips (150 grams)

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Instructions

• Preheat oven to 355°F/180°C.
• Peel the beets and grate in food processor with a grating disc. Set aside.
• In a medium bowl, sift together the flour, cocoa, baking powder and salt.
• In a small bowl, whisk together the eggs and milk.
• In a large bowl using a hand mixer on medium speed, cream together the sugars, butter and oil. Using the hand mixer on low speed, beat in the egg mixture. Slowly fold in the flour mixture.
• Using a spatula, mix in the grated beets and chocolate chips.
• Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
• Bake for 20-25 minutes, until the muffins are springy to the touch. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.