- Prep time 20 minutes
- Total time 45 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2023
Ingredients
Method
Preheat oven to 350°F. Line 12 muffin cups with paper liners. In blender or food processor, purée 3/4 cup of the raspberries with the beets until smooth; transfer to bowl. Stir in sugar. Stir in yogurt, oil and eggs until smooth.
Set aside.
In large bowl, combine flour, cocoa powder and baking powder. Gently fold in reserved purée mixture just until combined. Stir in chocolate chips and remaining raspberries.
Divide batter among muffin cups. Bake until cake tester inserted in centres of muffins comes out clean, about 25 minutes. Let cool in pan on wire rack for 5 minutes. Transfer muffins directly to rack; let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 3 months.)
Nutritional facts PER MUFFIN
- Calories 250
- Total fat 13 g
- Saturated fat 2 g
- Cholesterol 50 mg
- Sodium 95 mg
- Total carbohydrate 28 g
- Fibre 3 g
- Sugars 17 g
- Protein 6 g
- Iron 1.8 mg
