Chocolate chocolate chip muffins made with beets for a richer color and nutritional boost. They taste like traditional chocolate muffins, only better!
I wanted to make muffins for the family of a friend undergoing surgery. I thought they would be a great quick and easy breakfast for the kids (and husband) while she was laid up. Of course they had to be chocolate, so to add a bit more nutrition and moisture and color, I added ... some pureed beets.
After I baked them I gave a few to my son and his friends just for a taste test. They were devoured in a few minutes with no notice I had added "something funny"! Actually, after the first bite, my Sir Snubs a Lot exclaimed "Hey look, there are chocolate chips in here, yeah!"
I hope her crew doesn't notice or object to the beets either. But, even if they do she will eat them because she loves her veggies. (Get well soon, Mary!)
They are quick and easy if you already have the pureed beets, otherwise they take a bit longer. But they still are easy. And the muffin I split with my husband was delicious.
- 1 cup beet puree
- 2 large eggs (lightly beaten)
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup milk
- 1 ⅓ cup flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips
- Preheat oven to 375 degrees F. Grease muffin tins with oil or non-stick spray (or line with cupcake wrappers).
- In a bowl combine, beet puree, eggs, sugars, oil, and milk until smooth.
- In another bowl whisk together flour, cocoa, baking soda and salt until combined. Fold in liquid ingredients until just moistened. Add chocolate chips.
- Pour into prepared muffin tins, about ⅔rds full. Bake for 15-18 minutes. Let cool in pan for a few minutes before moving to a cooling rack to cool completely.
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Until next time, happy eating.