Turn up the Beet Chocolate Muffins
These muffins are fudgy and delicious. The kids will never know there is beetroot hidden in them! They freeze well and are a perfect lunchbox snack.
1 beetroot (250g), peeled and trimmed
¾ cup brown sugar
½ cup cocoa powder
½ cup almond meal (ground almonds)*
½ cup plain flour
½ cup buttermilk (or natural yoghurt)
2 teaspoons baking powder
Preheat oven to 160°C (325°F).
Grate the beetroot (you should have 1¾ cups). Place the beetroot, eggs, sugar, cacao, almond meal, flour, buttermilk and baking powder in a large bowl. Mix to combine.
Divide the mixture between 12 lightly greased muffin holes (cupcake size tray). Bake for 18 minutes or until cooked when tested with a skewer. Set aside for 5 minutes. Turn out onto a wire rack to cool.
Freezes well, reheat in microwave.
Note: Almond meal can be replaced with whole-wheat plain flour.