Chocolate and beetroot muffins

Author: HFG staff

Photographer: iStockphoto.com

The addition of beetroot makes these chocolate muffins incredibly moist and that little bit healthier.

Serves: 12

Time to make: 40 mins , plus cooling

Hands-on time: 20 mins

Ingredients

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3 eggs
¾ cup soft light brown muscovado sugar
150g beetrootbeetsX, peeled and finely grated
1¼ cups self-raising flour
½ cup cocoa powder
1 teaspoon baking powder
100ml low-fat plain yoghurt
1 tablespoon vanilla bean paste
100g plain chocolate (70% cocoa solids), chopped

Instructions

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1 Heat the oven to 180°C/fan 160°C/gas 4. Line a muffin tray with 12 paper cases.

2 In a large bowl, whisk the eggs and sugar together for 10 min to make a light and fluffy batter that’s grown in volume. Gently stir in the beetroot.

3 Sift over the flour, cocoa and baking powders, then carefully fold into the mixture. Fold in the yogurt, vanilla bean paste and chopped chocolate.

4 Spoon the batter into the muffin cases until they’re three-quarters full, then bake for 15–20 min. Remove the muffins from the oven and allow to cool slightly in the tray. Remove to a wire rack to cool completely.

Nutrition Info (per serve)

Calories 196 cal

Kilojoules 820 kJ

Protein 5.3 g

Total fat 6.5 g

Saturated fat 3.3 g

Carbohydrates 31.6 g

Sugar 19.4 g

Dietary fibre 2.5 g

Sodium 158 mg

Calcium 96 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.