Double Dark Chocolate Beet Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Beets and chocolate. Yes. Just try it. Ingredients:
1 cup of all-purpose flour |
1cup of whole-wheat flour |
1/2 cup of ghirardelli bittersweet chocolate chips |
2/3 cup of ghirardelli bittersweet chocolate chips |
1 t. of baking soda |
1 cup beet puree |
1/2 t. of salt |
2 t. of baking powder |
1/2 cup of chopped pecans or walnuts |
1/4 cup of butter |
3/4 cup of packed brown sugar |
1 t. vanilla extract |
2 eggs, (lightly beaten) |
2/3 cup buttermilk |
Directions:
1. Preheat your oven to 375 degrees F.
2. Now grease up a 12-cup muffin tin or you can line it with paper cups instead. Set this aside for now.
3. In a large sized bowl, whisk up the wheat-flour, all-purpose flour, baking powder, baking soda, and salt until well mixed. Stir in the half cup chocolate and nuts; set this aside.
4. In a small saucepan, melt the other (2/3 cup) chocolate chips and butter over super low heat. Stir this to combine and set aside to let cool until it is lukewarm.
5. In a medium-sized bowl, whisk together brown sugar, eggs, beet puree, vanilla, buttermilk and the melted chocolate.
6. Pour the chocolate mixture into your dry ingredients and stir with a wooden spoon until just combined. Do NOT over mix!!!
7. Then immediately spoon the batter into the 12 greased or paper-lined muffin cups. The batter should entirely fill the wells.
8. Place muffin pan in a preheated 375 F oven. Bake for around 18-20 minutes.
9. You can tell the muffins are done when a toothpick inserted in the center of a muffin comes out clean. I beg you, do not over-bake these!
10. Finally cool muffins for about 10 minutes in the pan then remove to a wire rack to cool entirely.
|
|