Ingredients
- 1 cup whole wheat flour
- 2/3 cup Dutch-process cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 8 teaspoon fine salt
- 3 large eggs
- 1 1/4 cups sugar
- 1 cup canola oil
- 1/2 pound red beets, boiled, peeled (see
- page 55), and finely grated
- 1/2 cup yogurt
Directions
Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups.
Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl
and the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake
comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
Muffins will keep for 2 days in an airtight container at room temperature.
Prep Time: 20 minutes
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By johrenberger_12...
San Diego, 43
on September 15, 2012
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Delicious! Very moist and chocolatey. Of course, the 1 cup of oil contributes to the moistness, as do the beets. My 4-year old raved about them and had no idea of the beets. I added 1/4 tsp of salt and thought they were perfect. I used half foil liners and half paper, and noticed no difference between the two. Will make these again for birthday celebrations!
By sharic_950110
Payson, AZ
on June 07, 2010
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I really like these mini-cakes....and no guilt eating them. The same recipe is in Dave's book "The 10 Things You Need to Eat" which he co-authors with Anahad O'Connor. The salt content listed in the book is 1/8 tsp. fine salt...and the salt listed on the FoodNetwork Website is 8 tsps. which is incorredt. The remainder of the ingredients are the same as in the book.
Next time I make these, I might try half grated beets and half grated granny smith apples....just for something a little different.
Thanks, Dave, for your wonderful recipes.
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