Chocolate beet muffins

Name: chocolate beet muffins
Cook time: 50 min
Total time: 110 min
Yield: 12
Cuisine: Dutch
Ingredients: 225 g flour; 2 tl baking powder pack of 5 bags; 250 g white caster sugar; 1 Scale grated beetroot 400 g; 3 Eggs; 100 ml sunflower oil; 100 g dark chocolate in 12 pieces; 50 g powdered sugar; 100 g cream cheese container 185 g; box chocolate chips a 135 g, confectionery

A tasty Dutch recipe. The dessert contains the following ingredients: flour, baking powder (pack of 5 bags), white caster sugar, grated beetroot (400 g), eggs, sunflower oil, dark chocolate (in 12 pieces), powdered sugar, cream cheese (box 185 g), chocolate chips ( a 135 g and confectionery).

Ingredients

Kitchen Stuff

food processor, paper cake molds, piping bag with cartel mouth, muffin mold for 12 cakes

Directions

Preheat the oven to 200 ºC. Put the cake molds in the muffin mold. Sift the flour, baking powder and caster sugar over a bowl.
Grind the beetroot in the food processor. Remove 2 tbsp beetroot from the machine and keep separate. Add the eggs and oil to the beets in the machine and grind them in 2 minutes. Add to the flour mixture and stir with a whisk until smooth.
Put the batter in the cake molds and push one piece of chocolate in the middle. Bake the muffins in the oven for about 25 minutes. Cool in 1 hour.
Meanwhile, mix the retained beet puree, powdered sugar and cream cheese. Spoon in the piping bag and spray small turrets on the muffins. Garnish each muffin with a few chocolate chips.