Jammymummy's Blog

Divine given creativity – recipes, knitting patterns and alike

Chocolate and Beetroot Muffins Recipe – in imperial measures!

I realised the other day that I’d dug up and cooked some beetroot a couple of days previously and they were about to go off in the fridge, so I thought, “Quick, make a choccy-beetroot cake!” Only to then find that they were all in grams or cups, and I didn’t have time to think about translating them into British. So I quickly knocked up one of these.  You can still taste a bit of beetroot (especially if they are home grown beauties) but with a bit of icing on top, you can sneak more of your five a day in your kiddies without them noticing!!

I’ve since modified the recipe to make these muffins, the kids enjoyed them and I may have eaten my fair share as well.

8 oz Beetroot,

6 oz butter – I prefer salted

6 oz castor sugar

6 oz self raising flour

3 oz cocoa powder

3 medium eggs

1 tsp baking powder

Makes about 24

Boil the beetroot until soft (depends on the size of the beetroot, but one that is tennis ball size might need about an hour,  slightly smaller than that would probably need about 45 mins.  Their skins look a bit baggy for on them when they are done and they are a little bit soft to touch.) Then take it’s skin off! PINK HANDS!

Take the beetroot and pop them in a food processor, blitz them until they are smooth.  By the time you’ve taken the skins off,  you’ll have about 6 oz of beetroot. Don’t worry if it’s not exact,  I’m not Paul Holliwood or Mary Berry,   as long as it tastes nice!

Preheat your oven to 180 degrees C

Add the butter and sugar and blitz again.

Add the eggs, flour, cocoa powder and baking powder into the blender and give it a quick blitz so it’s all mixed up.

Spoon a good heaped dessert spoon of mix into 12 muffin cases, in a muffin tray.   If you’ve got two trays you could do them both at the same time, otherwise you’ll have to do them a load at a time.

Pop them in the oven for about 15 – 20 minutes.  They are done when you can do several of the following!!

a) smell them (that’s my primary way of telling),

b) they are coming away from the edges of the tin,

c) you pop a skewer in and it comes out clean,

d) they springs back when you press it slightly.

Let them cool a bit and then pop them on a cooling rack.

Then you can either ice it with a bit of glace icing on top or a bit of mascapone cream.    The world is your oyster!!  Be creative x

 

 

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One response to “Chocolate and Beetroot Muffins Recipe – in imperial measures!

  1. […] then used the same measurements a couple of days later for Chocolate and Beetroot Muffins, and then a Root and Fruit Pudding – Chocolate and Beetroot Sponge Pudding with Pears […]

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