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Chestnut-Chocolate-Beet Muffins

When I had to attend an early morning meeting today, I needed a quick, easy, and portable breakfast for the boys. That, plus a few gluten-free attendees at the meeting, meant one thing: chestnut flour! So I adapted my recipe for my Chocolate-Beet Loaf Cake and made a batch of Chestnut-Chocolate-Beet Muffins.

2-1/4 C chestnut flour
1/2 C salted butter
1-1/2 C organic granulated sugar
1/2 C unsweetened cocoa powder
a dash of ground ancho chili
1/4 C organic beet juice
2 large eggs
1 C small curd cottage cheese
1 T pomegranate balsamic vinegar
1 T baking powder

Preheat over to 350 degrees. With a hand mixer, cream butter and sugar until lightened in color and fluffy. Add eggs one at a time, beating after each addition. Add cottage cheese and beet juice to the mix. Using a spatula, gently stir in flour, cocoa, and baking powder. Stir in pomegranate balsamic vinegar.  Batter should be somewhat thick. Pour batter into prepared muffin tins and bake for approximately 40 minutes or until an inserted toothpick comes out clean.

Comments

  1. This is probably the funniest comment I've ever received on my cooking, so I had to share: "You didn't mention the beets, very sneaky! But I have to say those were the most delicious muffins I ever tasted! I don't want your recipe, I want you to start a bakery where I can go every day anytime to get those muffins, and eat them for every meal for the rest of my life! And when I die, I want to eat those muffins in heaven for all eternity...if I make it there!"

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