Specialists -
Kitchen Garden Program
Recipe of the week
This Weeks Recipe...Beetroot and chocolate muffins
Makes 24 muffins
Equipment: scales, small saucepan, 1 pair of disposable gloves, pastry brush, 1 24 hole muffin tin, peeler, 3 medium bowls and 1 large bowl, metric measuring spoons and cups, sieve, whisk, spoons, wire rack, wooden spoon, grater or food processor, baking trays, microwave safe bowl to melt the butter
Ingredients:
| 160 g melted butter | ½ cup milk |
| 2 large beetroot (over 500 g) | ½ cup vegetable oil |
| 350 g plain flour | ½ cup castor sugar |
| 2 teaspoons baking powder | 1 cup well-packed brown sugar |
| 2 tablespoons cocoa | 200 g dark chocolate –enough for 24 squares. |
| 2 large eggs | Olive oil spray |
What to do:
- Preheat the oven to 180˚C.
- Spray the muffin trays with olive oil spray and position them on baking trays.
- Weigh the butter and cut it into small cubes. Microwave it in 20 second intervals, stirring one or two times. Use oven mitts to remove the bowl.
- Put on the disposable gloves. Peel the beetroot. You will need 500 g of peeled beetroot, (use the scales). Grate the beetroot using a hand grater or food processor. Put the beetroot peel into the compost bin.
- Using the scales, measure out the flour.
- With a sieve sift the flour, baking powder and cocoa into a medium bowl, then sift again, (this is called double sifting) into a second bowl. Set the sifted ingredients aside. Rinse and dry the now empty bowl and use it to lightly whisk together the eggs and milk.
- In a medium bowl combine the softened butter, oil and 2 kinds of sugar and stir with a wooden spoon until creamy. Gradually add the egg and milk mixture. Transfer the batter to the large mixing bowl.
- Fold (mix carefully and slowly) the sifted dry ingredients into the wet ingredients, then stir in the grated beetroot. Spoon the mixture into the greased muffin tin. Break the chocolate into 24 squares and poke a square of chocolate into the top of each muffin.
- Bake for 20-25 minutes until the muffins are well-risen and feel springy. Remove from the oven using oven mitts with the assistance of an adult. Allow to cool in the tin for a few minutes, before turning out onto the wire rack.
Recipe taken from the Stephanie Alexander Kitchen Garden Cooking with Kids book.
If your family has a go at baking this recipe, or any other recipe at home, send in a photo to miners.rest.ps@education.vic.gov.au by 4 pm Tuesday 9 June (put Beetroot and chocolate muffins in the subject line) to be included in a future newsletter.
Bon appetit!
Last Weeks...Apple and Pear crumble
Dane L
