Chocolate Beet Mini-Cakes
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Chocolate Beet Mini-Cakes calories by ingredient
Introduction
From Anahad O'Connor & Dave Liberman. These cakes are light, moist and delicious. Using high-quality Dutch Process cocoa will give you a dark, rich and chocolaty cupcake. Though you won't be able to tell that beets are even in the mix, a mere 1/2 pound in each batch makes the cupcakes extra moist. If you are trying to sneak beets into every aspect of your family's diet without causing a stir, this is definitely the way to go! Kids love this recipe. This recipe is full of MUFA's that decrease belly fat. Enjoy!-- "The 10 things you need to eat" Cookbook From Anahad O'Connor & Dave Liberman. These cakes are light, moist and delicious. Using high-quality Dutch Process cocoa will give you a dark, rich and chocolaty cupcake. Though you won't be able to tell that beets are even in the mix, a mere 1/2 pound in each batch makes the cupcakes extra moist. If you are trying to sneak beets into every aspect of your family's diet without causing a stir, this is definitely the way to go! Kids love this recipe. This recipe is full of MUFA's that decrease belly fat. Enjoy!
-- "The 10 things you need to eat" Cookbook
Number of Servings: 18
Ingredients
-
1 cup whole wheat flour
2/3 cup Dutch-Process Cocoa Powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
1 cup canola oil
1/2 pound red beets, boiled, peeled and finely grated
1/2 cup yogurt
1/2 cup walnuts or pecans, chopped(opt.)
1/2 cup chocolate chips(Opt.)
Directions
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.