Plan ahead | Vegetarian |
Recipe submitted by Marie-Ève Bernard, Magalie McInnis, Érika Michaud and Alicia Poulin, nutrition trainees
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Ingredients
- 410 ml (1 ⅔ cup) canned beets, drained
- 160 ml (⅔ cup) sugar
- 125 ml (½ cup) soft non-hydrogenated margarine
- 5 ml (1 tsp) artificial vanilla extract
- 2 large eggs, beaten
- 160 ml (⅔ cup) plain yoghurt (2%)
- 375 ml (1 ½ cup) whole wheat flour
- 2.5 ml (½ tsp) baking soda
- 5 ml (1 tsp) baking powder
- 80 ml (⅓ cup) cocoa powder
- 2.5 ml (½ tsp) ground cinnamon
Matériel nécessaire
- 2 muffin tins
- Blender
- 2 large bowls
- Electric mixer
- Wooden spoon
Directions
- Preheat oven to 350°F (180°C) with rack in centre position.
- Lightly grease two muffin tins. Set aside.
- Blend beets in a blender until smooth.
- Reserve 180 ml (¾ cup) of pureed beets. Freeze remaining puree for later use.
- In a large bowl, beat sugar and margarine using an electric mixer until smooth.
- Add beets, vanilla extract, eggs, and yoghurt. Continue mixing to combine. Set aside.
- Thoroughly combine flour, baking soda, baking powder, cocoa and cinnamon in a large bowl.
- Pour wet ingredients into middle of dry ingredients and stir using a wooden spoon.
- Measure batter into 15 portions and pour into muffin cups.
- Bake 30 minutes.