Chocolate and beetroot muffins
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
- 3 eggs
- ¾ cup soft light brown muscovado sugar
- 150g beetroot, 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
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Instructions
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 196cal
-
Kilojoules 820kJ
-
Protein 5.3g
-
Total fat 6.5g
-
–Saturated fat 3.3g
-
Carbohydrates 31.6g
-
–Sugars 19.4g
-
Dietary fibre 2.5g
-
Sodium 158mg
-
Calcium 96mg
-
Iron 1.6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
