Dark Chocolate, Beet and Cherry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/3 cup ground flaxseed3/4 cup hot coffee5 oz cooked, peeled beets1/2 cup canola oil1/2 cup unsweetened applesauce2/3 cup Demerara sugar3 oz bittersweet chocolate1 1/3 cups whole wheat pastry flour1/3 cup cocoa powder (I made beet infused cocoa using the same process as the raspberry cocoa)1 1/2 tsp baking powder1/2 tsp salt1/2 cup dried cherries
Preheat oven to 350F and line 12 muffin cups with paper liners.
In a small bowl combine the flaxseed and coffee. Set aside for 10 minutes.
In a food processor, puree the beets, oil, applesauce and sugar until smooth.
Melt the chocolate and add with the flaxseed mixture to the processor. Puree in thoroughly.
Add the flour, cocoa, baking powder and salt and pulse in until mostly smooth.
Pulse in the cherries.
Spoon into the muffin cups and bake for 22-25 minutes.
Cool 5 minutes in the tin before turning out onto a wire rack and cooling completely.
Serving Size: Makes 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl combine the flaxseed and coffee. Set aside for 10 minutes.
In a food processor, puree the beets, oil, applesauce and sugar until smooth.
Melt the chocolate and add with the flaxseed mixture to the processor. Puree in thoroughly.
Add the flour, cocoa, baking powder and salt and pulse in until mostly smooth.
Pulse in the cherries.
Spoon into the muffin cups and bake for 22-25 minutes.
Cool 5 minutes in the tin before turning out onto a wire rack and cooling completely.
Serving Size: Makes 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 307.2
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 48.4 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 5.2 g
- Protein: 3.9 g