Beetroot and chocolate muffins

Beetroot and chocolate muffins
60 min.
355 kcal
SteviaSweet Granulated



Ingredients for 15 servings (small)

Muffins
150 g beetroot
20 g SteviaSweet Granulated
200 g butter
4 eggs
230 g wheat flour
40 g cocoa powder
1 tsp ground vanilla
1 tsp ground cinnamon
1 1/2 tsp baking powder

Icing
125 g dark chocolate
200 g butter at room temperature
10 g or SteviaSweet Granulated
20 g cocoa powder
100 g cream (38%)

To serve
  cocoa powder
  grated dark chocolate
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Preparation 


Preheat the oven to 175 °C.

Melt the butter. Mix the dry ingredients together. Peel the beetroot and grate it finely. Mix SteviaSweet Granulated, grated beetroot and eggs together with the butter. Finally, add the dry ingredients and mix everything together well. Spoon or pipe the batter into the muffin moulds. Bake in the middle of the oven for about 10-12 minutes. Larger muffins may take longer. Leave the muffins to cool.
 
Melt the chocolate on low power in a microwave, or in a bowl over a pan of hot water. Cream the butter, then add cocoa powder and SteviaSweet Granulated. Beat thoroughly. Add the melted, partially-cooled chocolate. Finally, add the cool cream slowly, and mix until smooth. Decorate the muffins with icing, cocoa powder and grated chocolate.
 
You can also serve the muffins without the icing.
Nutritional information per portion
355 kcal
1493 kJ
5 g Protein
17 g Carbohydrates
30 g Fat