VEGAN

CHOCOLATE BEET MUFFINS

WITH WHOLE GRAIN FLOUR & DARK CHOCOLATE

INGREDIENTS

1. PREHEAT THE OVEN

2. MIX DRY INGREDIENTS

3. MIX WET INGREDIENTS

4. TOP AND BAKE

190C (375F) and line a 12-cup muffin tin.

Whisk dry ingredients & add chocolate chunks.

Whisk milk and oil, then add grated beet.

Top each muffin with extra chocolate & bake.

5. COOL AND SERVE

Cool for ten minutes before serving.

MIX DRY INGREDIENTS

Whisk to break up any lumps before stirring chocolate in.

MIX THE

LIQUIDS

Add the grated beet, then mix with the dry ingredients.

MIX

Stir into a thick batter - but don't over mix, you don't want tough muffins.

TOP WITH EXTRA CHOCOLATE

BAKE & COOL