Chocolate Muffins with Beetroot

12 SERVINGS

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INGREDIENTS

250 g cooked beetroot
3 eggs
100 g oil
150 g kefir
180 g granulated sugar
180 g plain wheat flour
50 g Dutch cocoa
A pinch of salt
¼ teaspoon baking soda
8 g baking powder
100 g high-percentage chocolate
Muffin cups

INSTRUCTIONS

1
Preheat the oven to 180°C – top and bottom heat with fan. Place a small bowl of water at the bottom of the oven to create steam.
2
Blend the beetroot together with the eggs and oil. Then add the sugar and kefir and mix thoroughly.
3
Sift the flour and cocoa into a larger bowl, add salt, baking soda, and baking powder.
4
Now add the liquid mixture to the bowl with the flour and mix everything thoroughly to create a nice liquid batter.
5
Finally, add chopped chocolate pieces to the batter (reserve 1/4 for sprinkling on the muffins).
6
Line a muffin tin with paper cups and carefully transfer the batter into them using a ladle or spoon. Sprinkle the top of each muffin with chocolate and bake for 20 minutes.
7
After baking, let them cool in the open oven.

Tip

All ingredients from the fridge must be at room temperature. Take them out of the fridge at least 1 hour before preparation.

Kateřina Jašková

Mother of two girls, food blogger, and photographer. Katka from the blog milluji.cz focuses on balanced recipes and a healthy lifestyle. She advocates for quality and simple recipes that any busy parent can handle in the kitchen.