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Double Chocolate Beet Muffins

November 12th, 2006 by Adina

Beets have been in season for a while now, but we’re getting into the late fall season in which hardy root vegetables and winter squash make up the bulk of the food available at the farmer’s market. It’s cold and wet outside, and I’m feeling a bit overwhelmed by school, what with a thesis presentation and two large projects due in the next couple weeks. Sounds like some chocolate is in order. I found a great recipe for chocolate beet muffins, but of course, I modified it. Here’s my recipe:

2c whole wheat flour
2 t. baking powder
1 t. baking soda
1/2 C. Cocoa Camino Chocolate chips*
2 C. grated beets (around 2 medium beets)
1/4 C. butter
2/3 C. Cocoa Camino Chocolate chips*
1/3 C. Honey
2 eggs, lightly beaten
2/3 C. plain yogurt
1 t. vanilla extract

*or any good quality dark chocolate chips. It sounds like maybe you can only get Cocoa camino chocolate chips in bulk. [Edit: You can now get Cocoa Camino chocolate chips at lots of grocery stores. See comment below. Hooray for fair trade!] Seanna bought a very large amount of Cocoa camino stuff from some people doing fundraising. I had thought that the container of chocolate chips she gave us would last us a very long time, but given that I’ve made this recipe twice in the past day, we may need to ask for more…

Mix the first five ingredients together in a large bowl. Grate the beets and add them to the big bowl, stirring to coat. Melt the butter and the 2/3 C chocolate chips. I like to do this in the microvave, which I’m sure is against some kind of cooking rules, but it’s so much easier than a double boiler. Beat the eggs slightly, add the yogurt, honey, and vanilla. Add it to the chocolate mixture and stir. If the eggs and yogurt have just come out of the fridge, you may want to microwave them so that they don’t cause the butter chocolate mixture to solidify when you mix them together. Add the chocolate mixture to the dry ingredients, and stir until just combined. Scoop into a greased muffin tin and bake at 375oC for 25 minutes.

Enjoy, and briefly forget about all the work you need to do. Feel good about yourself for eating vegetables!

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4 Responses to “Double Chocolate Beet Muffins”

  1. Jason McLaren Says:
    December 9th, 2006 at 10:45 am

    Melting chocolate chips in the microwave also lets you estimate the speed of light. Take out the rotating platform, so you can see the peaks and troughs of the standing EM waves in the chocolate and measure the wavelength. Multiply by the frequency of the microwave (2.5GHz, you can look this up) and voila!

  2. welkin Says:
    December 9th, 2006 at 4:24 pm

    That’s pretty cool Jason! I’ll have to try it next time I melt chocolate chips.

  3. rodd heino Says:
    February 7th, 2007 at 4:11 pm

    Just so ya know our chips are also available in retail size
    if you find our products at a store and not chips just ask ‘em

    rodd heino
    proud worker owner
    la siembra co-op

  4. welkin Says:
    February 7th, 2007 at 5:34 pm

    Rodd:
    Aha, I see that since I wrote this you folks actually added it to the website. I shall have to ask for them from my grocery store.

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