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 39.
TRICK & TREAT MUFFINS
These muffins are a great way to trick kids into eating
vegetables. They think they are having a chocolate treat
when if fact they are low fat and keep lovely and moist
with the healthy addition of beetroot.
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 12
Here’s what you need:
• 1 1/4 cups self raising flour
• 1 cup wholemeal plain flour
• 1 teaspoon bicarbonate of soda
• 4 tablespoon cocoa
• 1/2 cup brown sugar
• 425g can Edgell Sliced Beetroot
, drained
• 3 tablespoons vegetable oil
• 200g tub natural low fat yoghurt
• 2 egg whites
• 2 Granny Smith apples, peeled & grated
Here’s how to do it:
| 1. |
Mix
self raising flour, wholemeal flour, bicarbonate of
soda, cocoa and sugar together in a large bowl. |
| 2. |
Puree
Edgell Beetroot with
oil, egg whites and yoghurt in a food processor or
with a hand held blender. |
| 3. |
Add
beetroot mixture and grated apple to dry ingredients,
mix until just combined. |
| 4. |
Spoon
mixture into a greased 12 x 1/2 cup muffin tray. Bake
in a preheated oven at 180C for 20 minutes. Stand
for 5 minutes before turning out. |
| 5. |
Lightly
dust with icing sugar to serve. |
Setting
Up Time: 20 minutes
Cooking Time: 20 minutes
TIP: Ensure there are no lumps of brown sugar in
the dry mixture before adding the beetroot mixture. Bake
in a non stick muffin tray or use a vegetable oil spray
sparingly.
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