Chocolate Beet Muffins

Filed Under (Breakfast, Muffins) by Lisa on 10-01-2009

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-The prettiest muffins I have ever seen-

-The most delicious muffins I have ever tasted-

Yesterday I was in the baking mood. I felt like making muffins, so I paged through a muffin cookbook. I found one that interested me. I was a little skeptical of it since it was a recipe for beet chocolate muffins.

I am not a fan of beets cooked or fresh. However I had never had them in muffin form. My dad loves beets and grows tons of them in his garden. Consequently we ended up with a large amount of beets in our freezer. My parents boil the beets, cut them into small pieces and put them into sandwich size zip lock bags and then place the bags in the freezer.

For this recipe I just used one sandwich sized zip lock bag of beets. I think it works out to about 1 ½ – 2 cups of beet cut into small pieces.

Here is the recipe. I morphed the original version which came from Company’s Coming; Mostly Muffins recipe book by Jean Pare (Page 52). Here is my version.

Chocolate Beet Muffins

2 cups all purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ cup coco

½ tsp salt

¼ cup medium unsweetened coconut

½-¼ cup semi-sweet chocolate chips

½ cup brown sugar

2 large eggs

¼ cup olive oil

1-2 tsp pure vanilla extract

1 tsp rum extract (or real rum)

¾-1 cup skim milk

Beets about 1 ½- 2 cups fresh or frozen cut up beets

Preheat oven to 350 degrees F. Prepare muffin tins (12 muffin tin)

In a large bowl place the flour, baking soda, baking powder, cinnamon, salt and coco. Blend well. Now add the chocolate chips and coconut to the flour mixture. Mix well.

In a blender place the beets (if you are using frozen beets microwave them for 2 minutes first) eggs, brown sugar, milk, vanilla extract, rum extract, and olive oil. Blend until smooth. Now add the beet mixture to the flour mixture. Blend until a smooth batter is formed. If it the batter looks too dry add a little more milk. The dough should look like this.

Now spoon the batter into the muffin tins. Bake in your preheated oven for about 25-30 minutes (or until the muffins go from a fuchsia color to a deep red/brown color). Serve warm or cool (both temperature are super yummy). Enjoy.

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