BEETROOT AND CHOCOLATE MUFFINS
Makes 12 large or 24 mini muffins
Ingredients:
80 g butter, softened
1 large beetroot (or 2 small)
175g plain flour
1 teaspoon baking powder
2 tablespoons cocoa powder
1 egg
1⁄4 cup milk
1⁄4 cup vegetable oil
1⁄4 cup caster sugar
1⁄2 cup brown sugar
100g dark chocolate
Method
Preheat oven 180 c. Grease muffin tins using a pastry brush with 1 tablespoon melted butter. Peel and grate beetroot. Sift flour, baking powder, cocoa into medium bowl then sift again. Carefully chop chocolate into small pieces.Whisk together egg and milk. In a large bowl combine softened butter, oil, two kinds of sugar and mix until creamy. Fold dry ingredients into mix then stir in grated beetroot. Using a teaspoon half fill each muffin tin, place a piece of chocolate on top and then add second half so the chocolate is in the centre of the muffin. Bake for 20-25 minutes – allow to cool for a few minutes before removing from tray.
SAKG cookbook
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