Hidden Vegetable Donuts

Challenge accepted. We road-tested the Beetroot and chocolate muffins/donuts. And the verdict is they are DELICIOUS and chock full of hidden veg.

Prep time 12 minutes.

Cooking time 10 minutes. Cooking level medium. Makes 6 to 8 donuts.

We cooked them in the Kmart donut tin that is on sale ATM. However, you could use a muffin tin with similar cooking times.

Ingredients

• 1/4 of a cup of pureed beetroot (we used canned beetroot to blend a home)

• 1/4 teaspoon of salt.

• 1/3 cup of coco powder.

• 3/4 teaspoon of baking soda.

• 3/4 teaspoon of baking powder.

• 1 cup of plain flour.

• 1 medium egg.

• 2 tablespoons of unrefined sugar or normal sugar if that is what you have.

• 1 tablespoon of butter for greasing of the pan.

• 2 tablespoons of Greek or vanilla unsweetened yogurt. (we used Greek today)

• 2 teaspoons of vanilla extract.

• 2 tablespoons of a berry juice for sweetness. (we used Boost juice from the supermarket, but you can use any juice)

• 3 tablespoons of golden syrup.

• Frosting, icing and sprinkles.

Each muffin/donut is approx 155 calories depending on toppings.

Cooking

Preheat over to 180 Degrees.

Use the butter to grease the donut or muffin tray.

Drain the beets and blend until a smooth consistency.

Mix all dry ingredients.

Mix all other ingredients (except butter).

Combine all wet and dry ingredients (except butter) and blend at a medium speed.

Carefully fill the donut or muffin trays.

Place in oven and bake for approx 10 minutes or until a skewer comes out clean.

Allow to cool on baking rack before icing and decorating.

Beets can be replaced with other vegetables, let us know if you find a combo that works.

And finally, NEVER ever tell the kids there eating vegetables!

Have a hidden vegetable recipe you would like to share? Let us know!