Dark Chocolate, Beet And Cherry Muffins
From jo_jo_ba 11 years ago
- 1 hour to make
- Serves 10
Adapted from Home Grown Harvest, I used whole wheat pastry flour along with homemade beet infused cocoa, home-dried cherries, homegrown beets, flaxseed to make a vegan treat for the girls at my hair salon. Applesauce from local apples replaced half the oil too - but you'd never guess these were in any way healthy!
Ingredients
- 1/3 cup ground flaxseed shopping list
- 3/4 cup hot coffee shopping list
- 5 oz cooked, peeled beets shopping list
- 1/2 cup canola oil shopping list
- 1/2 cup unsweetened applesauce shopping list
- 2/3 cup demerara sugar shopping list
- 3 oz bittersweet chocolate shopping list
- 1 1/3 cups whole wheat pastry flour shopping list
- 1/3 cup cocoa powder (I made beet infused cocoa using the same process as my Raspberry cocoa powder) shopping list
- 1 1/2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1/2 cup dried cherries shopping list
How to make it
- Preheat oven to 350F and line 12 muffin cups with paper liners.
- In a small bowl combine the flaxseed and coffee. Set aside for 10 minutes.
- In a food processor, puree the beets, oil, applesauce and sugar until smooth.
- Melt the chocolate and add with the flaxseed mixture to the processor. Puree in thoroughly.
- Add the flour, cocoa, baking powder and salt and pulse in until mostly smooth.
- Pulse in the cherries.
- Spoon into the muffin cups and bake for 22-25 minutes.
- Cool 5 minutes in the tin before turning out onto a wire rack and cooling completely.
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