I stumbled across a 'slimmed down' chocolate muffin recipe in the delicious magazine and I've been looking for an excuse to try it out. So when my friend Alida stopped by for coffee it seemed like the perfect occasion for some muffins.
There is no oil or butter in the recipe, instead they used beetroot and low fat yogurt.
It was pretty easy to make and quite delicious. The beetroot has a very subtle earthy taste. It requires some effort to grate raw beetroot... use a food processor if you have one and try to grate it as finely as possible. Last but not least, watch out for stains on your hands!
Here is the recipe straight from the pages of the magazine.
Ingredients:
3 medium free range eggs
175g soft light brown muscovado sugar
150g fresh beetroot, peeled and finely grated
175g self-raising flour
50g good quality cocoa powder
1 tsp baking powder
100ml low-fat natural yogurt
1 tbsp vanilla bean past (I used vanilla essence)
100g plain chocolate (70% cocoa solids), chopped
Method:
Preheat the oven to 180 degrees Celsius
Line a muffin tray with paper cases
In a large bowl, whisk the eggs and sugar together for 10 minutes until the batter is light and fluffy and has expanded in volume. Whisk in the grated beetroot.
Sift the flour, cocoa and baking powder, then carefully fold into the mixture. Fold in the yogurt, vanilla paste and chocolate.
Spoon the batter into the muffin cases until they are three quarters full, then bake for 15-20 minutes.
Remove the muffins from the oven and allow to cool slightly in the tin. When they are cool enough to touch, remove to a wire rack to cool completely.
Enjoy!!
There is no oil or butter in the recipe, instead they used beetroot and low fat yogurt.
It was pretty easy to make and quite delicious. The beetroot has a very subtle earthy taste. It requires some effort to grate raw beetroot... use a food processor if you have one and try to grate it as finely as possible. Last but not least, watch out for stains on your hands!
Here is the recipe straight from the pages of the magazine.
Ingredients:
3 medium free range eggs
175g soft light brown muscovado sugar
150g fresh beetroot, peeled and finely grated
175g self-raising flour
50g good quality cocoa powder
1 tsp baking powder
100ml low-fat natural yogurt
1 tbsp vanilla bean past (I used vanilla essence)
100g plain chocolate (70% cocoa solids), chopped
Method:
Preheat the oven to 180 degrees Celsius
Line a muffin tray with paper cases
In a large bowl, whisk the eggs and sugar together for 10 minutes until the batter is light and fluffy and has expanded in volume. Whisk in the grated beetroot.
Sift the flour, cocoa and baking powder, then carefully fold into the mixture. Fold in the yogurt, vanilla paste and chocolate.
Spoon the batter into the muffin cases until they are three quarters full, then bake for 15-20 minutes.
Remove the muffins from the oven and allow to cool slightly in the tin. When they are cool enough to touch, remove to a wire rack to cool completely.
Enjoy!!
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