The Lunchbox Diaries – Choc Beetroot Muffins

After a pretty awful fortnight I finally dragged myself out in the garden to inspect the damage that may have resulted from the sheer neglect it has been receiving lately. When I saw full heads of cabbage, multiple heads of broccoli, bunches upon bunches of beetroot and hundreds of snow peas staring back at me, to say I was surprised would be quite an understatement. While I was thrilled to see everything had survived AND thrived without much input from me, I was also aware that now I had to pick all of it before it went to seed or a hungry little creature (HARES) spotted the tasty treats first.

The thing with gardening is, sometimes you have nothing but herbs to pick, and other times you have so much food you really don’t know what to do with it all. The latter is now very much applicable. I don’t mind though because I love being creative in the kitchen. So far, I’ve made a meat and garden veg pie, which was a big hit with my boys, beetroot bread rolls (recipe on my Instagram account @themodernfarmerswife ) and now these yummy choc-beetroot muffins. I won’t lie, this recipe is quite an open ended one and I change the way I make it nearly every time. Sometimes I use spelt flour and rapadura sugar, other times I simply use wheat flour and raw sugar. Sometimes I use rice milk and other times I use dairy milk. You can really choose your own adventure here, just stick to the quantities and you can’t really go wrong!

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Choc Beetroot Muffins

Ingredients:

1 Medium beetroot, grated (or quartered, place in Thermomix and grate 3 seconds/ speed 7 – no need to wash the bowl before proceeding with the recipe)

120g butter, softened

100g sugar (rapadura, raw or coconut all work well)

2 eggs

1 tsp vanilla essence

100g milk (rice, almond, coconut or dairy)

130 g flour (either use self raising flour or white spelt + 1 tsp baking powder)

1 tsp baking powder

30g cacao powder

12 Chocolate melts/ pieces of chocolate (I used 70% Cocoa Lindt)

Thermomix:

  1. Pre-heat oven to 180C and line a 12 hole muffin tray
  2. If butter is straight from the fridge you can soften for 1 min/ 60 degrees/ speed 4
  3. Add all ingredients, except chocolate, to TMX bowl and mix 20 seconds/ speed 5
  4. Divide between muffin cases and place a piece of chocolate on top of each muffin
  5. Bake for 18-20 minutes

Traditional:

  1. Pre-heat oven to 180C and line a 12 hole muffin tray
  2. Using an electric mixer beat butter and sugar until pale and creamy. Add eggs and beat until well combined.
  3. Add remaining ingredients, except chocolate, and combine using a spatula.
  4. Divide between muffin cases and place a piece of chocolate on top of each muffin
  5. Bake for 18-20 minutes

These are always a hit with my boys who gobble them up without a second thought!

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