Page 63 - The Australian Womens Weekly Food

CHOC, BEETROOT & WALNUT MUFFINS

PREP + COOK TIME 40 MINUTES MAKES 12
Preheat oven to 180°C/160°C fan. Line a 12−hole (⅓−cup/80ml)
muffin pan with paper cases. Sift 2 cups spelt flour, ⅓ cup cacao
powder and 2½ teaspoons baking powder into a large bowl.
Coarsely grate 1 medium (130g) washed, unpeeled beetroot; place
in a large jug. Add 1½ cups natural low−fat yoghurt, ½ cup melted
cooled virgin coconut oil, ½ cup pure maple syrup and 2 eggs to
the jug; whisk with a fork to combine. Pour over dry ingredients;
stir with the fork until almost combined. Fold in 8 pitted and
coarsely chopped fresh medjool dates and ½ cup chopped roasted
walnuts. Spoon mixture into cases. Bake for
30 minutes or until a skewer inserted into the
centres comes out clean. Cool in tray for 5 minutes.

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