Home > Celiac Travel Blog > Gluten free chocolate beetroot muffins

Gluten free chocolate beetroot muffins

Published 17 May, 2008

Beetroot?!!! Let me explain. The problem with gluten free muffins, I often find, is that they are dry. Not usually when fresh out of the oven, but often the next day, and almost always on day 2.

When considering this dessicated dilemma, I remembered seeing some TV program or other where they added beetroot for moisture - to a gluten free muffin in fact. So I've bodged together a muffin recipe involving chocolate and beetroot to see how it goes.

They are literally in the oven now, so don't go following the recipe until I've let you know they worked ;) (OK, they worked, although I've made an adjustment to the sugar - no-one wants a savoury chocolate muffin, even if it is gluten free.)

Gluten free chocolate and beetroot muffin recipe

250g plain gluten free flour
100 g caster sugar
1 egg (or egg replacer for egg free)
200ml milk (or soya milk for dairy free)
80g margarine, melted
2 medium sized cooked beetroots (beets), grated
2 tbsp cocoa
50g chocolate chips, preferably from the Oban Chocolate Company ;)

Preheat the oven to 200C (400F, gas 6) and lightly grease 12 muffin tins with margarine.

Sift all the dry ingredients into a bowl (not the chips). Mix together the wet ingredients and mix into the dry powder until evenly distributed, but don't overmix, adding the chips at the end of the mixing.

Spoon the muffin mix into your muffin tin and pop into the oven. Hold your breath to see whether you like beetroot in your gluten free chocolate muffins or not.

Connect: Subscribe to Celiac Travel via RSS Follow Celiac Travel on Twitter Celiac Travel Facebook