De Winkel Yoghurt gives a rich moist texture to this dark chocolate and beetroot muffin recipe, the sweetness balances with the spicy and zesty ginger infused Anchor Cream Cheese. A few creative garnish additions will create some WOW and using items like ginger syrup that are readily available in cafés as an ingredient in speciality coffees and teas.
The open muffin is an opportunity to take a fairly basic staple on a menu and create a point of difference and additional value.
Chocolate & beetroot muffin ingredients
- 250g beetroot, cooked
- 175g plain flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 2 free range eggs
- 1/4 cup De Winkel Yoghurt
- 60g Mainland Salted Butter, softened
- 1/4 cup vegetable oil
- 1/4 cup caster sugar
- 1/2 cup soft brown sugar
- 100g 60% dark chocolate
Lightly grease a 12-hole muffin tin, or drop paper cases into the holes. Preheat oven to 180°C.
Peel beetroot and grate in food processor with grating disc. Set aside and wash processor.
Sift flour, baking powder and cocoa into a large mixing bowl. Lightly whisk eggs with milk and yoghurt.
Process butter, oil and sugars until creamy. Gradually add wet mixture, alternating with flour mixture.
Tip into the large bowl and stir in beetroot, mix well.
Spoon mixture into muffin holes. Break chocolate into 12 pieces and poke a piece into the top of each muffin.
Bake for 20–25 minutes until well-risen and springy to the touch. Cool in tin for a few minutes then turn onto a rack.
Ginger whipped cream cheese
- 250g Anchor Cream Cheese
- 3 tbsp ginger syrup (Barkers)
- Cracked pepper to taste
Whip the cream cheese until soft, then add the ginger syrup and pepper, mix well.
Plate up topping
- 25g beetroot, raw, sliced
- 1 tbsp puffed red quinoa
- Small handful fresh baby basil
- Drizzle of olive oil
To really create some impact and individuality have a look at other ingredients in your café that you can use a topping.