Page 338 - CMC Recipe Book

Primary Portions
Senior Portions
CMC
Recipe - Beetroot & Chocolate Muffins Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
Cooking Time Cooking Temp
24
20
20 -25 mins Gas 2/160°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Vegetable Oil
800ml
Plain Flour
720g
Cocoa Powder
300gg
Cooked Peeled Beetroot
1000g
Baking Powder
8tsp
Eggs
12
Vanilla Essence
4tsp
Sugar
1000g
Total
Portion Cost
Method
Sift the flour, cocoa powder and baking powder. Mix in the caster sugar and set aside.
In a food processor, or with a stick blender, purée the beetroot.
Add the eggs one at a time to the beetroot. Add the oil and vanilla and blend until smooth.
Make a well in the centre of the dry mix and add the beetroot purée. Lightly mix then divide between the muffin cases
Bake in the oven for approx 30 minutes, Gas 2/160°C
Finish with a dusting of icing sugar.