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Choclate Muffins with Beet Root Powder
These chocolate muffins include a healthy surprise ingredient.
Ingredients
- 1 tbsp beet root powder
- 1 1/2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup milk (I used 2%)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F
- In a medium bowl, sift the flour, cocoa powder, baking powder, and salt,
- In a small bowl, whisk the eggs and milk.
- In a large bowl, use a standing or hand mixer on medium speed to cream the sugars, butter, and applesauce. Using low speed, beat in the eggs. Slowly fold in the flour mixture.
- Stir in the beet root powder and chocolate chips.
- Pour the batter into 12 muffin cups, dividing evenly. Each cup should be about 3/4 full.
- Sprinkle a few chocolate chips on top of each muffin cup for a richer chocolate taste.
- Bake for 20-25 minutes in preheated oven, until muffins are springy to the touch. Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.
Notes
recipe adapted from The Worktop