Breaking Baking Rules

If you’ve ever baked before (which I’m guessing just about everyone has) you know measuring is pretty important. It’s been drilled into my head many, many times.

You know what I’m here to tell you today?

Rules aren’t always necessary!

I’m not the biggest measuring fan, but I do make sure to measure when I’m trying a new bread recipe or developing new recipes, especially my granolas.

When I saw Nicole post chocolate beet muffins, I knew they were destined to be made. After all, I did have frozen shredded beets my freezer.

After defrosting the beets and planning to make them on Sunday, I ran out if time. Monday rolled on and no muffins were made. On Tuesday I was determined to make them so I quickly (read: like a maniac) threw together some muffins.

By quickly I mean, throw together so quickly the only ingredients to be measured were the flour, baking powder and baking soda.

As my 6 muffins baked Jacob and I could smell the chocolaty goodness coming together. He was getting pretty excited and didn’t even know about my secret ingredient.

The next day he took one to work and I (sheepishly) asked him what he though… And he loved them! I quickly chowed one down and happily rejoiced at my baker breaking rules success.

I modified Nicole’s recipe a bit… Or a lot because these are estimates from my eyeballs gauging amounts. I hope you’ll give these super chocolate filled muffins a try. They’re a great way to sneak in extra veggies, come out so, so amazingly moist and taste sinful.

Double Chocolate Beet Muffins
Makes 6 muffins

Adapted from Prevention RD

Ingredients

• 1 cup frozen, shredded raw beets, thawed
• 1/2 cup whole wheat flour
• 1/4 cup dutched cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• big pinch of sea salt
• 1/2 cup semi-sweet chocolate
• 2 tbsp canola oil
• 1/4 cup loosely packed brown sugar
• 1 egg, lightly beaten
• 1/4-1/3 cup plain Greek yogurt

Directions

1. Pre-heat oven to 375 degree.  Grease your muffin tin or distribute liners.
2. Add the beets to a microwave safe bowl, cover with a paper towel and microwave on high for 2-3 minutes, until the beets have softened.  Add to a blender along with the oil and yogurt (start with 1/4 cup).  Blend until smooth.
3. In a large bowl, stir together the flour, cocoa powder, sugar, baking powder, baking soda and sea salt.  Toss in all the chocolate chips then stir in the beet mixture and egg until combined (it will be very thick).  If you need additional liquid add in more yogurt. 
4. Add batter to muffin tins, bake in 375 degree F oven for 15-8 minutes or until a toothpick insert comes out clean.

Rebelling baker out.

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