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Chocolate Beet Muffins

July 20, 2010

Have you ever had banana bread? How about Zucchini bread? Here is a spin on baking with beets.

  • 3 large farm fresh eggs
  • 3/4 cup sugar (Try raw sugar or sucanat)
  • 1/2 cup raw beets, peeled and finely grated
  • 1 cup whole wheat flour
  • 1/2 cup ground almonds
  • 2 teaspoon baking powder
  • 2 teaspoon cocoa powder
  • 1/3 cup buttermilk*
  • 1/4 teaspoon real salt

*Simply add a tsp of lemon juice to your farm fresh milk (and wait 5 min) to make fresh butter milk

1. Pre heat the oven to 350 degrees. Line a 12-hole muffin tray with cupcake liners.

2. In a large mixing bowl, add the eggs, sugar and salt, and using a handheld or standing mixer,
beat on medium-high for about 5 minutes, until pale and doubled in size.

3. Add the grated beets, flour, ground almonds, cocoa powder and baking powder. Stir to combine.

4. Add the buttermilk and beat again to make sure that all the ingredients
are well-incorporated.

5. Spoon batter into the cupcake liners, taking care not to fill more than two-thirds of the way up.

6. Bake for 30 minutes.


Don’t forget that many of the items used in these muffins can be found at the Oak Cliff store.

2 Comments leave one →
  1. permalink
    July 20, 2010 11:53 pm



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