Cocoa Beet Muffins

Directions: 15 minutes
Cook time: 30 minutes
Servings: 15 muffins
Allergens: Eggs, Milk, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted by Marie-Ève Bernard, Magalie McInnis, Érika Michaud and Alicia Poulin, nutrition trainees

Ingredients

  • 410 ml (1 ⅔ cup) canned beets, drained
  • 160 ml (⅔ cup) sugar
  • 125 ml (½ cup) soft non-hydrogenated margarine
  • 5 ml (1 tsp) artificial vanilla extract
  • 2 large eggs, beaten
  • 160 ml (⅔ cup) plain yoghurt (2%)
  • 375 ml (1 ½ cup) whole wheat flour
  • 2.5 ml (½ tsp) baking soda
  • 5 ml (1 tsp) baking powder
  • 80 ml (⅓ cup) cocoa powder
  • 2.5 ml (½ tsp) ground cinnamon

Equipment

  • 2 muffin tins
  • Blender
  • 2 large bowls
  • Electric mixer
  • Wooden spoon

Directions

  1. Preheat oven to 350°F (180°C) with rack in centre position.
  2. Lightly grease two muffin tins. Set aside.
  3. Blend beets in a blender until smooth.
  4. Reserve 180 ml (¾ cup) of pureed beets. Freeze remaining puree for later use.
  5. In a large bowl, beat sugar and margarine using an electric mixer until smooth.
  6. Add beets, vanilla extract, eggs, and yoghurt. Continue mixing to combine. Set aside.
  7. Thoroughly combine flour, baking soda, baking powder, cocoa and cinnamon in a large bowl.
  8. Pour wet ingredients into middle of dry ingredients and stir using a wooden spoon.
  9. Measure batter into 15 portions and pour into muffin cups.
  10. Bake 30 minutes.