Gluten free chocolate beetroot muffins
- Gluten free
- Dairy free
- Egg free
- Yeast free
When considering this dessicated dilemma, I remembered seeing some TV program or other where they added beetroot for moisture - to a gluten free muffin in fact. So I've bodged together a muffin recipe involving chocolate and beetroot to see how it goes.
They are literally in the oven now, so don't go following the recipe until I've let you know they worked ;) (OK, they worked, although I've made an adjustment to the sugar - no-one wants a savoury chocolate muffin, even if it is gluten free.)
Gluten free chocolate and beetroot muffin recipe
250g plain gluten free flour
100 g caster sugar
1 egg (or egg replacer for egg free)
200ml milk (or soya milk for dairy free)
80g margarine, melted
2 medium sized cooked beetroots (beets), grated
2 tbsp cocoa
50g chocolate chips, preferably from the Oban Chocolate Company ;)
Preheat the oven to 200C (400F, gas 6) and lightly grease 12 muffin tins with margarine.
Sift all the dry ingredients into a bowl (not the chips). Mix together the wet ingredients and mix into the dry powder until evenly distributed, but don't overmix, adding the chips at the end of the mixing.
Spoon the muffin mix into your muffin tin and pop into the oven. Hold your breath to see whether you like beetroot in your gluten free chocolate muffins or not.
posted by Gluten Free Food Freak at
6:29 pm
5 Comments:
OK, so on day 1 these aren't bad, but you can tell they're starting to do the gluten free cake drying-out thing. So next batch, I'll be doubling the beetroot. Plus they need to be a bit more chocolatey, so 50% more cocoa powder is in order methinks.
By
Gluten Free Food Freak, at 12:14 pm
Hi
The recipe looks interesting, but I don't see any beet anywhere in it. Did my eyes play a trick on me?
By
harmonious1, at 3:59 pm
yeah, where's the beetroot?
By
Janice, at 8:36 pm
LOL - would you believe it! I forgot the beetroot - on the blog only, it did go in the muffins, honest.
I'll update the blog in a mo. Another thought that has occurred to me on the moistness front is to replace some of the milk with oil. I think that's a trick commercial cake producers use, and being a skinny coeliac, I don't care about the calories. In fact, I rather like 'em :)
By
Gluten Free Food Freak, at 8:03 pm
Thanks for your recipe!! I'm not a celiac but my mom is on a gluten-free diet, and I wanted something we could both eat. These turned out so good I can't tell the difference between them and the chocolate beetroot muffins I made with wheat flour. Not sure if they'll still be moist in a few days but I don't know that they'll last that long!
I made some modifications, replacing some of the beetroot with yogurt for more moisture. I wonder if you could use silken tofu for dairy-free? I also pureed the beets instead of grating and melted the chocolate, for a more cake-like consistency. I added baking powder and bi-carb for lightness.
Another gluten-free chocolate and beetroot muffin recipe
Mix and sift all the dry ingredients into a bowl:
250g (1 2/3 cup) gluten-free flour (I used 25% buckwheat + 75% brown rice)
100g (2/3 cup) caster sugar
4 tbsp cocoa
1/2 tps bi-carb (baking soda)
1 tps baking powder
Mix together the wet ingredients in a separate bowl:
2 medium eggs, beaten
200ml (I used about 7/8ths of a cup) milk
1/4th cup yogurt
80g butter, melted
1 large cooked beetroot - peeled, pureed and cooled
75g dark chocolate, melted and mixed with 2 TBS canola oil (I use Green & Black's Maya Gold, because I'm passionate about free trade chocolate and LOVE how it tastes)
Preheat the oven to 150C (fan-forced, or 170C regular) and lightly grease 12 muffin tins.
Mix into the dry powder until evenly distributed, but don't overmix. Fill muffin tins to the top and bake for 10-15 minutes, until a toothpick comes out clean. Mini muffins take 7-10 minutes. Nutella makes a good frosting when they're cool.
By
Anne, at 1:12 am
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