Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.
Boil, steam or microwave beet until tender. Rinse under cold running water until cool enough to handle then peel and puree. Set aside 1 1/3 cups beet puree. Reserve remaining puree for another use.
Sift dry ingredients into a large bowl. Stir in beet puree, eggs, oil and buttermilk. Distribute between muffin recesses and bake for 25 mins.
Preheat oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners.
Combine flour and sugar in a large bowl. Gently heat chocolate and butter until melted. Add to dry ingredients along with mashed beets, reserved juice and egg. Stir until just combined. Distribute between paper liners and bake for 15-20 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Serve.
ven additions. Fold beets and chocolate chips into the batter; spoon
To make the Pumpkin Chocolate Chip Muffin Mix: Layer first
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
edium heat setting, melt chopped chocolate and butter in microwave stirring
ntil the tops of the muffins are golden and a toothpick
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Mix together biscuit mix and sugar.
In separate bowl combine, egg, milk, vegetable oil.
Add liquid ingredients to dry mix and beat lightly until well combined.
Do not over mix as it will result in tough muffins.
Fold in 3/4 - 1 cup semi-sweet chocolate chips, depending on taste.
Pour into greased muffin tins and bake at 375 degrees for 15-20 minutes depending on muffin cup size. Makes 12-18 muffins depending on muffin cup size.
he chocolate chips or whatever else you want in your muffins and
Heat oven to 350, line 12 muffins with paper liners or spray muffin tin with non stick spray.
In a food processor, mix all of the ingrredients together (except chips), blend until oats are ground and mixture is smooth,.
Place mixture in bowl and gently stir in 1/2 of the chocolate chips, scooop mixture into prepared pans.
Bake in oven 10 min, remove muffins and distribute the other half of the chips on top of each muffin.
Return to oven, bake another 2-5 min or until a toothpick comes out clean.
Cool before serving.
ups (12) - see not in recipe description.
Combine the flour
ups.
Melt the bittersweet chocolate with 1 cup of the
br>Mix the flour and chocolate chips into the batter by
ow heat, melt butter and chocolate, stirring constantly, until blended and
ust moistened.
Add mini chocolate chips and stir until well
rubber spatula, fold the beet puree' into the egg mixture
00b0F.
Place the chopped chocolate and 2 tablespoons of the
ncorporate gently.
Fold in chocolate chips.
Scoop 1/3
ine muffin tin.
Chop chocolate into bite size pieces and