Chocolate-beetroot muffins View full size

Chocolate-beetroot muffins

200 g wheat flour
100 g sugar
a pinch of salt
1.5 tsp. of baking powder
2 tsp. unsweetened cocoa powder

2 beaten eggs
100 ml milk
100 ml Olivia rapeseed oil
100 g finely grated raw beetroot

In one bowl, mix the wheat flour, baking powder, cocoa powder, salt and sugar, and in another bowl the beaten eggs, milk, Olivia rapeseed oil and finely grated raw beetroot. Then mix all the ingredients into a batter. Finally add 150 g of chopped dark chocolate to the batter while lightly mixing. Divide the batter up between muffin tray cups and bake for 15-20 minutes at 200 degrees.

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