I’ve adapted this recipe to make it healthier by using unsaturated fats instead of butter and wholemeal flour to up the fibre. They still taste delicious and the mini-sized muffins make them ideal for toddler energy-boosting snacks or school lunch boxes. Oh and even better, they count towards your 5 a day as they contain beetroot!!
Mini Chocolate Beetroot Cakes
- 100 g olive margarine
- 150 g of milk or dark chocolate
- 3 whole eggs
- 4 egg whites
- 150 g of soft light brown sugar
- 150 g of wholemeal self-raising flour
- 200 g fresh beetroot grated be careful not to use pickled!
- Preheat oven to 160 degrees C
- Line 2 x 12 hole mini muffin tins with muffin cases (sometimes called Petit Four cases)
- Melt the olive margarine in a pan over a gentle heat, add the chocolate and continue stirring till melted. Remove from heat and allow to cool slightly.
- Separate the eggs, placing the whites into a large clean mixing bowl and whisk till stiff peaks start to form.
- Combine the yolks, grated beetroot, sugar and cooled melted chocolate mixture. Mix with a fork.
- Add the flour to the beetroot and chocolate mix and mix to combine but be careful not to over mix.
- Fold in the egg whites gently making sure they don’t deflate.
- Spoon into 24 mini muffin cases and bake for 20-25 minutes. You’ll know they’re done when they bounce back when pressed in the centre.
- Can be frozen for up to 3 months, perfect for popping into lunchboxes for a school time treat!