Recipe | Vegan Chocolate & Beetroot Muffins

4 February 2019

I have had such a positive response to publishing my recipes on Instagram, and many people who aren’t on the platform requesting them, that I felt it necessary to share here to make them accessible to everyone. Myself and my bakers work really hard to develop these recipes – some we create from scratch, some have their roots in recipes taken from other bakers we admire. Either way, the version we publish are our own and, until now, only available at our little shop The Linton Kitchen in South Cambridgeshire.

In 2019 I plan to publish one recipe per month, to inspire you to bake and also to push myself to keep on developing recipes so I have more in the bank for the future! Its nerve-wracking setting these bakes free, that I’ve made dozens of times and spent many late nights with the radio and the KitchenAid practising and practising until I feel I’ve got it just right. However, the positive feedback I receive from customers who have made them at home makes me want to publish more.

In December, our first recipe was our Beetroot & Chocolate muffin – these happen to be vegan – but I’m confident for all you butter-lovers that it doesn’t make this a lesser muffin! Enjoy the baking but most importantly enjoy the eating: with friends, a cup of tea, a good book, or a sunny garden.

Vegan Chocolate & Beetroot Muffins (Makes 12)

425g cooked beets
50g Cocoa Powder (the dark stuff, don’t scrimp)
170g caster sugar
100g Dark chips (we like Callebaut)
1tsp mixed spice
1.5tsp cinnamon
0.5tsp ground cloves
0.25tsp Maldon Salt
225g self raising flour
3.5tsp Baking Powder
1.5tsp Neilson Massey vanilla bean paste (extract doesn’t cut the mustard here!)
145ml unsweetened soya milk
200ml sunflower oil
95g golden syrup

Vegan Ganache

300ml unsweetened soya
400g dark choc chops

Method

1. Mix all dry ingredients in a large bowl – a spatula is all you need for this recipe
2. Blend all wet ingredients until smooth
3. Add wet to dry, stir throughly
4. Scoop into 12 tulip muffin cases, laid out in a deep muffin tray
5. Bake for 25-30 mins at 170°fan
6. Make ganache by warming milk in glass bowl or jug in the microwave until just above body temperature (a minute and a half usually does it) stir in the choc chips until the ganache is glossy – don’t panic just keep stirring it looks like it splits to begin with but will turn in an instant. Short 10 second blasts in the microwave will help to melt the chocolate without burning it, or use a bain marie if you don’t have a microwave.
7. Spoon ganache onto top of muffin – we like to garnish with pumpkin seeds & some blueberries with either some edible glitter for sparkle, or dried beetroot powder for colour, or both
8. Best enjoyed warm & gooey, but equally palatable for a luxurious breakfast on the go

Head over to Instagram @TheLintonKitchen to take part in our monthly competition to *WIN* a TLK Jute bag full of ingredients to make our next bake!

Don’t forget to share your bakes with us on social media using the hashtag #TLKbakes.

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