Dark Chocolate, Beet and Cherry Muffins
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Dark Chocolate, Beet and Cherry Muffins calories by ingredient
Introduction
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! 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!Number of Servings: 10
Ingredients
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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 the raspberry cocoa)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup dried cherries
Directions
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.
