Beets for Baking?!?

I love my beets, but I usually associate them with savoury meals.

I did have a beet, apple and carrot juice in Barcelona which looked and tasted delicious but wasn’t quite sweet enough for me to stomach more than a few slurps!

Chocolate and Beet Muffins on the other hand….

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I LIKED!

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I have heard of beets being used in chocolate cake but hadn’t quite gotten around to giving it a whirl myself. With the last of my free time before I head back to work tomorrow I decided it was about time I made some chocolate beet muffins!

I only have one Carrot and Pear Muffin left in the freezer so these beautiful beet filled babies will a void (though I’m not sure they will last quite as long!)

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Moist, Chocolate Vegan Wheat Free Muffins! If I had the time I’d make a different muffin every day of the week. I would be known as the the muffin maiden. I enjoyed one out in the sunshine this afternoon, it seems our Indian summer has finally arrived.

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I was more than chuffed with the outcome of my mid morning experiment Smile

Vegan Spelt Chocolate Beet Muffins

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Servings – 6 large (10 – 12 small)

Preparation Time – 10 minutes

Cooking Time –25 minutes

Ingredients

  • 240g (2 cups) wholegrain spelt flour
  • 1 large grated beet (about 1 cup)
  • 125 ml (1/2 cup) apple sauce (2 small apples, peeled, cored, diced and pureed)
  • 185ml (2/3 cup) soy milk
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 8 tbsp Splenda (or sugar)
  • 2 tbsp unsweetened cocoa powder

Directions

  1. Preheat oven to 180C (350F).
  2. Mix together flour,  bicarbonate of soda, baking powder, cocoa powder and Splenda (or sugar if you’re not using sweetener).
  3. Add grated beet, soy milk and apple sauce to dry ingredients and mix well.
  4. Spoon mixture in to non stick muffin tray (making either 6 or 12 muffins, I went for 6!).
  5. Bake in the oven for 25 minutes (a skewer inserted should come out clean).

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