Dark Chocolate, Beet And Cherry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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! Read more ! Ingredients:
1/3 cup ground flaxseed |
3/4 cup hot coffee |
5 oz cooked, peeled beets |
1/2 cup canola oil |
1/2 cup unsweetened applesauce |
2/3 cup demerara sugar |
3 oz bittersweet chocolate |
1 1/3 cups whole wheat pastry flour |
1/3 cup cocoa powder (i made beet infused cocoa using the same process as my raspberry cocoa powder) |
1 1/2 tsp baking powder |
1/2 tsp salt |
1/2 cup dried cherries |
Directions:
1. Preheat oven to 350F and line 12 muffin cups with paper liners.
2. In a small bowl combine the flaxseed and coffee. Set aside for 10 minutes.
3. In a food processor, puree the beets, oil, applesauce and sugar until smooth.
4. Melt the chocolate and add with the flaxseed mixture to the processor. Puree in thoroughly.
5. Add the flour, cocoa, baking powder and salt and pulse in until mostly smooth.
6. Pulse in the cherries.
7. Spoon into the muffin cups and bake for 22-25 minutes.
8. Cool 5 minutes in the tin before turning out onto a wire rack and cooling completely.
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