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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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The addition of beetroot makes these chocolate muffins incredibly moist and that little bit healthier.
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.
Calories 196 cal
Kilojoules 820 kJ
Total fat 6.5 g
Saturated fat 3.3 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Very nice and moist muffins