I love beetroot.
Mum grows way too many veggies for her and Dad. I secretly think she loves to just grow stuff, so she can give it away.
If I was as good as growing veggies as her, I want to grow it all too.
Beetroot's the latest thing she's sent me home with. I've said I love it, haven't I? I don't think I have said how crappy I am at growing it myself though. I am trying.
I made a couple of jars of beetroot relish with it. A beetroot and ricotta tart too, based loosely on this recipe, which was delicious by the way. A little ugly to look at, like something you'd serve at Halloween, but delicious all the same. I might use less beetroot next time, or even try it with pumpkin or some other veggie. I will blog the recipe when I get it right.
I still had beetroot to use and a brain wave to bake with it. I went to google for a recipe for Beetroot and chocolate cupcakes and found this one for muffins.
I ate these over a few days. Summer helped. After a couple Izzy cottoned on, and mentioned that the chocolate tasted funny. Dang! No fooling her.
I thought they were fucking amazing! I was in heaven with every bite, and seriously, you would hardly know there was beetroot in there.
These should be called McFatty Fat cakes. Or Mudguts Muffintops. They are so good, and I ate too many *hangs head in shame*. My name is Alicia, and I am a chocoholic. As I've aged my preference has shifted to dark chocolate, probably why I love these so much.
Mud cake muffins sounds much better.
If you're a recovering chocoholic, I suggest you call your support person. You're going to need them. With almost a whole block of wonderful dark chocolate, these muffins are irresistable.
Mud cake muffins
175 grams butter
175 grams dark chocolate, broken up
1 cup firmly packed brown sugar
3 eggs, beaten
1 tsp vanilla
1 cup plain flour, sifted with the cocoa
2 Tablespoons cocoa
1/4 cup milk
Preheat oven to 180 degrees.
Melt butter and chocolate in the microwave on 50% for 30 second increments, or in a saucepan on a medium heat.
Place chocolate mixture in a large mixing bowl.
Add sugar and stir to dissolve the sugar to get out any lumps.
Add eggs and vanilla and beat well.
Stir in flour and cocoa, then the milk.
Place cases into a 12 hole muffin tin. Fill* cases with cake mixture and bake for 25 minutes.
I've frosted with chocolate buttercream icing and sprinkles.
*This recipe uses plain flour so the cakes will not rise in the paper cases.
Try some green icing and christmas themed sprinkles to bring these into the christmas season. (I know I may just get Batman slapped for even mentioning the C word in November)
It will be here all too soon and I am in no way prepared. What I do know, after hosting the family last year, and travelling the year before, I just want to relax and let the holidays just float by, as much as possible. No stress. NO commitments. We'll see how that pans out!
Linking with Ann for Things I know.
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