For beet lovers and beet haters, this muffin recipe both hides and highlights the beet flavor. They freeze well but good luck having any left over for the freezer! They are simply delicious! Makes 12 large muffins.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Mix flour, baking powder, and salt together in a bowl.
Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 244 calories; protein 3.6g; carbohydrates 35.5g; fat 11g; cholesterol 46.3mg; sodium 243.9mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.