Beetroot and chocolate muffins
A daring combination: Beetroot meets cocoa beans – a wonderful combination of savoury and sweet.
Nutritional information per portion
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.
Ingredients for 15 servings (small)
|20 g||SteviaSweet Granulated|
|230 g||wheat flour|
|40 g||cocoa powder|
|1 tsp||ground vanilla|
|1 tsp||ground cinnamon|
|1 1/2 tsp||baking powder|
|125 g||dark chocolate|
|200 g||butter at room temperature|
|10 g||or SteviaSweet Granulated|
|20 g||cocoa powder|
|100 g||cream (38%)|
|grated dark chocolate|