Chocolate beetroot muffins
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Ingredients
Wholemeal self-raising flour
¾ cup(s), (120g)
White self-raising flour
¾ cup(s), (110g)
Cocoa powder
¼ cup(s), (25g)
Bicarbonate of soda
½ tsp
Brown sugar
⅓ cup(s), (75g) firmly packed
Granulated stevia sweetener
55 g, (¼ cup)
No added sugar dark chocolate
45 g, finely chopped
Egg(s)
1 medium
Buttermilk
¾ cup(s), (185ml)
No added sugar apple puree
120 g
Beetroot
250 g, finely grated
Pistachios
2 tbs, coarsely chopped
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 12-hole (1/3-cup/80ml capacity) muffin tin with oil (see note).
2
Sift flours, cocoa and bicarbonate of soda into a large bowl. Return any husks to bowl. Stir in sugar, stevia and chocolate.
3
Whisk egg, buttermilk and puree in a medium bowl until combined. Stir in beetroot. Add beetroot mixture to flour mixture and stir until just combined (do not overmix).
4
Spoon mixture among prepared muffin holes and sprinkle with pistachios. Bake for 15 minutes or until a skewer inserted into the centres comes out clean. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool.
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