Chocolate Beet Mini-Cakes
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup whole wheat flour2/3 cup Dutch-Process Cocoa Powder1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/8 teaspoon fine salt3 large eggs1 1/4 cups sugar1 cup canola oil1/2 pound red beets, boiled, peeled and finely grated1/2 cup yogurt1/2 cup walnuts or pecans, chopped(opt.)1/2 cup chocolate chips(Opt.)
Preheat oven to 325 degrees F and line an 18-muffin tin with foil cups.
Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another.
Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
Muffins will keep for 2 days in an airtight container at room temperature.
I add walnuts and chocolate chips, but that is my option.
Yield: 18 mini-cakes
Cooking time: 30-60 minutes
Number of Servings: 18
Recipe submitted by SparkPeople user CGIDGET2.
Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another.
Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
Muffins will keep for 2 days in an airtight container at room temperature.
I add walnuts and chocolate chips, but that is my option.
Yield: 18 mini-cakes
Cooking time: 30-60 minutes
Number of Servings: 18
Recipe submitted by SparkPeople user CGIDGET2.
Nutritional Info Amount Per Serving
- Calories: 262.7
- Total Fat: 17.8 g
- Cholesterol: 36.2 mg
- Sodium: 126.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
Member Reviews