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does anyone have a recipe for beetroot, or courgette muffins?
5 Answers
does anyone out there have a recipe for beetroot or courgette muffins?
Answers
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Cocoa Courgette Muffins
10 oz (280 g) plain flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2.5 ml) bicarbonate of soda
1/2 teaspoon (2.5 ml) salt
2 teaspoons (10 ml) ground cinnamon
3 Tablespoons (45 ml) unsweetened cocoa powder
1 egg
4-5 oz (110-140 g) light brown soft sugar
2-3 fl oz (60-90 ml) milk or water
2 teaspoons (10 ml) vanilla essence/flavouring
12 oz (340 g) courgette, finely grated (or chopped in a food processor), which will yield about 16 fl oz (450 ml) when packed into a measuring jug - no need to peel the courgette, unless you want to avoid green flecks in the finished muffin
3 fl oz (90 ml) vegetable oil or 3 oz (85 g) butter, melted
3 oz (85 g) raisins or walnuts, chopped (optional)
What to do:
1 Prepare muffin tins. Preheat oven to 375-400�F (190-200�C) for a conventional oven, Gas Mark 5-6.
2 In a large bowl, sift together flour, baking powder, bicarbonate of soda, salt, cinnamon and cocoa powder.
3 In a medium-sized bowl, beat egg with a fork. Add sugar, milk/water, vanilla, courgette and oil/melted butter.
Stir well.
4 Pour all of wet mixture into dry. Stir just until combined, adding dried fruit during the final strokes. Batter will be lumpy but no dry flour should be visible.
5 Spoon into tins. Bake for 25-30 minutes, until tops spring back when pressed gently.
* use the deep, 12-hole muffin tins
10 oz (280 g) plain flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2.5 ml) bicarbonate of soda
1/2 teaspoon (2.5 ml) salt
2 teaspoons (10 ml) ground cinnamon
3 Tablespoons (45 ml) unsweetened cocoa powder
1 egg
4-5 oz (110-140 g) light brown soft sugar
2-3 fl oz (60-90 ml) milk or water
2 teaspoons (10 ml) vanilla essence/flavouring
12 oz (340 g) courgette, finely grated (or chopped in a food processor), which will yield about 16 fl oz (450 ml) when packed into a measuring jug - no need to peel the courgette, unless you want to avoid green flecks in the finished muffin
3 fl oz (90 ml) vegetable oil or 3 oz (85 g) butter, melted
3 oz (85 g) raisins or walnuts, chopped (optional)
What to do:
1 Prepare muffin tins. Preheat oven to 375-400�F (190-200�C) for a conventional oven, Gas Mark 5-6.
2 In a large bowl, sift together flour, baking powder, bicarbonate of soda, salt, cinnamon and cocoa powder.
3 In a medium-sized bowl, beat egg with a fork. Add sugar, milk/water, vanilla, courgette and oil/melted butter.
Stir well.
4 Pour all of wet mixture into dry. Stir just until combined, adding dried fruit during the final strokes. Batter will be lumpy but no dry flour should be visible.
5 Spoon into tins. Bake for 25-30 minutes, until tops spring back when pressed gently.
* use the deep, 12-hole muffin tins
Chocolate Beetroot Muffins
2 1/2 ounces cocoa powder
6 1/2 ounces plain flour
2 teaspoons baking powder
8 1/2 ounces caster sugar
8 1/2 ounces cooked and peeled beetroots
3 large eggs
7 fluid ounces corn oil
1 teaspoon vanilla extract
1.Preheat the oven to 350F.
2.Line paper muffin cases in a 12-mould muffin tin.
3.Sift the cocoa powder, flour and baking powder into a bowl.
4.Mix in the sugar, and set aside.
5.Pur�e the beetroot in a food processor.
6.Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
7.Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
8.Divide this mixture over the 12 muffin cases.
9.Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
2 1/2 ounces cocoa powder
6 1/2 ounces plain flour
2 teaspoons baking powder
8 1/2 ounces caster sugar
8 1/2 ounces cooked and peeled beetroots
3 large eggs
7 fluid ounces corn oil
1 teaspoon vanilla extract
1.Preheat the oven to 350F.
2.Line paper muffin cases in a 12-mould muffin tin.
3.Sift the cocoa powder, flour and baking powder into a bowl.
4.Mix in the sugar, and set aside.
5.Pur�e the beetroot in a food processor.
6.Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
7.Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
8.Divide this mixture over the 12 muffin cases.
9.Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
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