If you live in Dubai you will know all too well that it was bucketing down in the UAE yesterday, schools sent the children back home half way through the morning, we all endured the driving through flooded roads and chaotic traffic, as if a couple of drops did not make it bad enough normally, and we all did the Dubai thing when it rains and kept ourselves busy posting comments and pictures about the weather.
Once that was out of the way, we decided it was wise to hibernate, keep a close eye on the water leaks coming through the garage roof and ... do some baking with the kids! So I decided to share this recipe that is easy, our kids love and is the only way they will eat beetroot (unknowingly) other than in 'pink' pancakes. Yes, it has chocolate in it - a 'no-no' for my kids generally but they know it is a special treat reserved for when they have friends over for a play date, and that I also used for my daughter's second birthday party, so they get it. I found a couple of recipes online that I vaguely followed and have been modifying to reduce the amount of butter, chocolate and sugar to a level to a level of compromise between what the kids they should be eating and what I think they should be eating. Needless to say, you can use the organic version of as many of these ingredients as you like - I just use organic flour, eggs and milk because they are the easiest to find.
If you want to make a large batch and freeze, you can. Very handy for 'emergencies' as they will defrost nicely within an hour or so.
Makes 18-20 mini muffins.
Time: 30 minutes without the kids helping; anything between 45 minutes and 1 hour (or more) with the kids helping
- 2 medium-small beetroots
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp unsweetened cocoa powder
- 2 eggs
- 1/4 cup full fat milk
- 50 gr butter, softened
- 1/4 cup sunflower oil
- 1/2 cup brown sugar
- Preheat the oven at 180C.
- With latex gloves on (unless you fancy pink fingers afterwards) peel and grate the beetroot.
- Sift the flour, baking powder and cocoa powder into a bowl.
- In a small bowl, whisk the eggs and milk.
- In a large bowl, cream the softened butter with the sugar and then add the oil. If you have an electric beater, just work all 3 together until creamy.
- Add into the butter mix bowl 1/3 of the flour mixture and gently fold in without mixing it too much or too long. Then add 1/3 of the egg mixture and fold in. Repeat until all the mixtures have been used up.
- Fold in the beetroot and stir until well combined, but again not too long as this will harden the muffin.
- Pour the mixture onto muffin cases and bake for 17-18 minutes.
- Put the muffins to cool on a cooling rack and dust with icing sugar before serving.
Image used is from Give Recipe because I had forgotten to take a picture of mine straight away and they were pretty much devoured shortly after coming out of the oven!