Preheat oven to 350
- 4 eggs
- ½ cup brown sugar
- 1 ½ cups sugar
- 2 tsp vanilla
- 1 cup oil
- 2 ½ cups sour cream
- 3 cups shredded raw beets that have been peeled
- 2 ½ cups chocolate chips
- 4 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 4 Tb cocoa powder
- 1 cup oats
- Coarse sugar for dusting; “Sugar in the Raw” works well for this if you can’t find a specialty sugar.
In a large bowl, combine the flour, baking powder, salt baking soda, cocoa powder, and oats and set aside.
In a large mixing bowl or electric stand mixer, beat together the eggs and sugars. Add the vanilla and oil and beat until creamy. Add the sour cream and beat for another couple of minutes.
By hand, stir in the shredded beets and the chocolate chips. Next, add the flour mixture in three additions, stirring each time to incorporate. No need to over-mix.
Line large muffin tins with muffin papers and scoop enough batter into each paper to fill it. I use a 2oz scoop and put two scoops in each paper.
Sprinkle with coarse sugar and bake about 40 minutes total, turning the muffin pan halfway through baking. Muffins are done when you poke them lightly and they gently bounce back.