These Chocolate and Beet Muffins are a real surprise! The beets make the muffin incredibly moist and hearty. The earthy flavor of the beets highlight the rich chocolate taste. It’s the perfect breakfast muffin with a dose of vegetable and touch of chocolate.
Peel the beets and grate in food processor with a grating disc. Set aside.
In a medium bowl, sift together the flour, cocoa, baking powder and salt.
In a small bowl, whisk together the eggs and milk.
In a large bowl using a hand mixer on medium speed, cream together the sugars, butter and oil. Using the hand mixer on low speed, beat in the egg mixture. Slowly fold in the flour mixture.
Using a spatula, mix in the grated beets and chocolate chips.
Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
Bake for 20-25 minutes, until the muffins are springy to the touch. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.