Gluten Free Chocolate Beet Recipe

Basically just substituted grated beets for carrots in "May 6, 2022, Very Moist Carrot Muffins recipe.

Can make with just beets and it will be super moist. However the cocoa powder adds a very nice cake like texture.

25' @ 350 F, 24 greased muffin tins

Combine dry ingredients and set aside. (Sometimes I'll make and store several bags of dry ingredients so I can make these muffins a lot quicker)

• 2 cups gluten free flour*
• 1.5 cups sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup cocoa
• 1/2 tsp crushed into a powder instant coffee.

Beat

• 4 eggs

Slowly add oil like you're making mayonnaise. You want the egg/oil mixture to thicken with many tiny bubbles and be cream colored. (I think this helps keep a dome top on the muffins and prevents the top from sinking. However they taste good no matter how they look.)

• 1 cup oil (I use olive oil but feel free to use any kind you like)

Add to egg/oil mixture until well combined.

• 3 cups grated beets (About 2 beets. I generally just let the chopped beets mound and overflow my 2 cup measuring cup. It's close enough.  I also use a food processor.)

Then add flour mixture and combine thoroughly. It is pretty thick at this point. Not really pourable.

Scoop into well oiled cupcake tins (I like to use coconut oil but if you have paper liners you could use those.) and bake.

You can tell the muffins are done by their smell and they pull away from the sides of the tin.

Let the muffins cool in the muffin tin until they are cool. It's easier to get the muffins out

*It doesn't seem to matter which brand of GF flour you use. 

I wanted to try it with rhubarb but my sister avoids rhubarb. Might try it with squash later in the season.