OK, this is not an original concept - everybody has been talking about chocolate and beetroot cakes and brownies - and I was curious enough to give it a try...
These chocolate and beetroot muffins are made to my own recipe and I was very pleased with their light sponge texture and rounded chocolate flavour.
The Recipe
Ingredients:
- 180g Self raising flour
- 180g Caster sugar
- 140g Margarine or soft butter
- 3 Eggs
- 125g Cooked beetroot
- 75g Chocolate bar
- 2 Heaped teaspoons cocoa powder
- 1 Teaspoon vanilla extract
Method:
At the risk of attracting scorn, I am using cooked prepacked beetroot
I could have cooked and peeled some fresh beets myself, but this is a good product - the only ingredient is cooked beetroot - it's perfectly fine for this recipe.
For heaven's sake don't use prepacked beetroot that has been picked in vinegar for this though!
This is pretty much an all-in-one recipe - so, flour, butter, sugar and all of the other ingredients except the beetroot and solid chocolate go straight into a big bowl.
Then add the beetroot is after finely shredding it either in a food processor, by hand, or any other method that will reduce it to small shreds.
Now is the time to preheat the oven to 180 C.
Blend the ingredients together into a uniform batter using an electric beater, or food processor.
It may still look lumpy at this point, but those lumps are little pieces of beetroot - and that's fine.
Chop or smash the solid chocolate into small pieces.
Add it to the mixture and stir in thoroughly.
Distribute the mixture evenly into twelve muffin cases.
I also dropped a few extra squares of chocolate on each and pushed them gently into the top.
Bake in the oven for about 15 minutes, or until done.
(Test by pushing a clean wooden toothpick into the middle of one of the cakes - if it comes out clean, they're done.)
Serving Suggestion
These muffins are great to eat just as they are, but can be transformed into a really special little dessert, as follows:
Slice a muffin in half horizontally and place both halves cut side up.
Carefully spoon on about a tablespoonful (half each side) of your favourite liqueur or spirit - I used the Bullace brandy I made earlier in the year, but you could use plain brandy, kirsch, crème de cassis, etc. It will soak readily into the cake.
Add a spoonful of Greek yoghurt on the bottom half, then replace the top.
Garnish with some grated chocolate and a few more drops of the liqueur.
