Servings: Makes 18 mini-cakes
- 1 cup whole wheat flour
- 2/3 cup Dutch-process cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. fine salt
- 3 large eggs
- 1 1/4 cups sugar
- 1 cup canola oil
- 1/2 pound red beets , boiled, peeled and finely grated
- 1/2 cup yogurt
Preheat the oven to 325° and line an 18-muffin tin with foil cups.
Whisk the flour, cocoa, baking powder, baking soda and salt together in one bowl and the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
Muffins will keep for two days in an airtight container at room temperature.