Recipe
Ingredients
- 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 chocolate chips (dark, milk or semi sweet )
Instructions
- Preheat oven to 375℉ Grease muffin tins with oil or non-stick spray (or line with cupcake wrappers).
- In a mixing bowl combine, beet puree, eggs, sugars, oil, and milk until smooth.1 cup beet puree, 2 large eggs, ⅓ cup brown sugar, ¼ cup granulated sugar, ¼ cup vegetable oil, ¼ cup milk
- In a large bowl whisk together flour, cocoa, baking soda and salt until combined. Fold in liquid ingredients until just moistened. Add chocolate chips.1 ⅓ cup flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoon baking soda, ¼ teaspoon salt, ⅓ cup chocolate chips
- Pour into prepared muffin tins, about ⅔ full. Bake for 15-18 minutes. Let cool in pan for a few minutes before moving to a cooling rack to cool completely.
Notes
*To prepare beet puree: clean and trim 1-2 large beets, wrap in aluminum foil and bake at 350℉ for approximately 15-20 minutes until beet is soft. Clean off peel using the foil as a scrubber. Roughly chop the beets and puree in food processor or blender, adding a small amount of water as needed, to blend until completely smooth.
If using canned beet, use part of the liquid in lieu of water to puree.