Unsalted Whirl
Vegan Chocolate Beetroot Muffins
- Course Types: Dessert
- Serves: 12
- Cooking Time: 30-35 minutes
Dietary Type / Allergen Information
Suitable for Vegans
Suitable for Lactose Free
Ingredients
- 120g Whirl Unsalted Butter Alternative
- 2 roasted beetroots grated
- 2tsp instant coffee
- 250g plain flour
- 200g granulated sugar
- 300g vegan yoghurt
- 1tsp vanilla extract
- 75g cocoa powder
- 2tsp baking powder
- 1tsp bicarbonate of soda
- 150g chocolate chips
Products Used: Unsalted Whirl
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6 and line 12 muffin tins with cupcake cases.
In a bowl sift together the cocoa, flour, baking powder and bicarbonate of soda then add the granulated sugar.
Mix the Whirl Unsalted Butter Alternative with the grated beetroot, instant coffee, vanilla extract and vegan yoghurt.
Combine the dry and wet ingredients to make a dough stir in the chocolate chips.
Now spoon into the muffin cases and bake in the oven for 15-20 minutes until firm.
Place the muffins on a cooling rack to cool.
