| Servings |
muffins
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Ingredients
- 2 fresh beetroot grated
- 1/4 cup rice malt syrup
- 3 free-range eggs
- 1/3 reduced-fat milk of choice
- 1/4 cup extra virgin olive oil
- 1.5 cups plain wholemeal flour
- 1 tbsp cacao/cocoa powder
- 1 tsp baking powder
Ingredients
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Instructions
- Preheat oven to 200C. Line 12 holes of a muffin tray with cases.
- In a bowl add the beetroot, rice malt syrup, eggs, milk and olive oil, whisk together until well combined.
- Sift the flour, cacao/cocoa powder and baking powder and mix to combine. Add the dry ingredients to the wet and mix gently to combine.
- Divide batter evenly between prepared muffin tin (add chocolate chips if desired) and bake for 12-15 minutes or until a skewer comes out clean when inserted into the centre.
- One muffin is one serve. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 2 months.
Recipe Notes
146 calories per serve (not including chocolate chips)