As you may have guessed from the name, these brownie muffins are a bit untraditional. You see, it’s blood orange season, which is my excuse to put blood orange in just about anything. Blood orange happens to go really well with beetroot and beetroot goes brilliantly with chocolate. The blood orange is overpowered by the other flavours, but it still gives a little fragrance to these cakes. You can substitute with regular orange juice.
If you have any picky eaters, just don’t tell them that there is beetroot in them. It’ll be our little secret.
- 250gr grated beets
- 100gr melted butter
- 150gr (blood) orange juice
- 50gr milk
- 1 large egg
- 200gr flour
- 3 tbs cacao powder
- 1/2 tsp baking soda
- 2 tsp paking powder
- 100gr sugar
- pinch of salt
Combine the wet ingredients: beetroot, butter, orange juice, milk and egg.
Combine the dry ingredients: flour, cacao powder, baking soda, baking powder, sugar and salt.
With a spatula or wooden spoon: stir the wet ingredients into the dry ingredients until just combined – lumps in the batter are fine.
Scoop the batter into muffin cases.
Bake for 30-35 minutes on 200°C.