Beetroot and Chocolate Mug Muffin: Sweet Murder in a Mug!

So how do you use up left over Easter Chocolate in a healthy way? You make a 5 minute mug muffin with vegetables in it!

I know that sounds crazy, but stay with me because it’s really yummy.

One of the problems with left over Easter chocolate is that it just sits around tempting you to eat more than you should. The good thing about putting it in a mug muffin is that you are not trying to just have a tiny, unsatisfying snack and then resist the urge for another handful of chocolate. In stead you get a nice big tasty muffin that hits the spot and there’s even a hidden serve of vegies!

Beetroot is a great addition to mug muffins because it can go in either savoury or sweet muffins. For sweet muffins it goes well with chocolate and ginger which is the combination in this mug muffin.

I love the colour that beetroot gives everything, it always looks like I murdered something, but this time I have! A little chocolate chicken died for this muffin…

Beetroot and Chocolate Mug Muffin
serves 1 in 5 minutes!

1/2 cup of beetroot, grated
1/4 cup of plain flour
1/4 cup of wholemeal flour
1/8 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/2 an egg equivalent (either half an egg, or egg equivalent)
1/8 tsp ground ginger
1 tbs of chocolate bits
1/2 tsp oil (leave out for lower calories)
1/2 tsp vanilla extract
2 tsp sugar/agave or honey
2 tbs milk (use milk options such as almond, soy or rice for a vegan muffin)

Microwave your grated beetroot for 45 seconds to pre-cook.

Mix all the dry ingredients, then incorporate the wet ingredients until evenly mixed. Mix through the cooked beetroot.

Transfer the mixture to a lightly oiled mug or ramekin. Microwave for 1 minute and 30 seconds (adjust as necessary for the strength of your microwave).

Eat while still warm… and gooey… and scrumptious…

Do you have any tips for left over chocolate?

This entry was posted in Morning Tea, Mug Muffins, Snacks, Vegan Option, Vegetarian and tagged , . Bookmark the permalink.

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