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Beetroot and chocolate muffins

60 min.
355 kcal
SteviaSweet Crystal

A daring combination: Beetroot meets cocoa beans – a wonderful combination of savoury and sweet.

Nutritional information per portion

355
kcal
1493
kj
5
Protein
17
Carbohydrates
30
Fat

Preparation 

Preheat the oven to 175 °C.

Melt the butter. Mix the dry ingredients together. Peel the beetroot and grate it finely. Mix SteviaSweet Crystal, grated beetroot and eggs together with the butter. Finally, add the dry ingredients and mix everything together well. Spoon or pipe the batter into the muffin moulds. Bake in the middle of the oven for about 10-12 minutes. Larger muffins may take longer. Leave the muffins to cool.
 
Melt the chocolate on low power in a microwave, or in a bowl over a pan of hot water. Cream the butter, then add cocoa powder and SteviaSweet Crystal. Beat thoroughly. Add the melted, partially-cooled chocolate. Finally, add the cool cream slowly, and mix until smooth. Decorate the muffins with icing, cocoa powder and grated chocolate.
 
You can also serve the muffins without the icing.

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Muffins

150 g beetroot
100 g SteviaSweet Crystal
200 g butter
4 eggs
230 g wheat flour
40 g cocoa powder
1 tsp ground vanilla
1 tsp ground cinnamon
1 1/2 tsp baking powder

Icing

125 g dark chocolate
200 g butter at room temperature
50 g SteviaSweet Crystal
20 g cocoa powder
100 g cream (38%)

To serve

  cocoa powder
  grated dark chocolate
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