Chocolate and Beetroot Muffins

About Chocolate and Beetroot Muffins

Ingredients

• Dark chocolate, cut into cubes 250 gms
• Beetroot, grated 1 cup
• All-purpose flour 2½ cups
• Cocoa powder ½ cup
• Baking soda ½ tsp
• Baking powder 1 tsp
• Butter 75 gms
• Eggs 2
• Sugar 1 cup
• Yogurt 4 tbsps
• Milk ½ cup
• Topping
• Chocolate frosting as required
• Chocolate chips as required
• Candies as required

How to Make Chocolate and Beetroot Muffins (Stepwise Photos)

Method

1. To make the muffins, preheat the oven to 190 º C. Line each dent in a muffin tray with paper cases.
2. Sieve flour, cocoa powder, baking soda and baking powder together into a bowl.
3. Take chocolate and butter in another bowl and melt on a double boiler or in the microwave.
4. Whisk eggs and sugar in a mixing bowl till creamy. Add the chocolate mixture, yogurt and milk and mix well.
5. Add flour mixture and fold in well. Add grated beetroot and mix well.
6. Spoon this into the paper cases in the muffin tray, keep the tray in the preheated oven and bake for 25 minutes or till just springy to the touch.
7. Take the tray out of the oven and set aside to cool.
8. Put the chocolate frosting in a piping bag fitted with a star nozzle and pipe chocolate frosting on top of each muffin, garnish with chocolate chips and candies and serve.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps