oil and flour for preparing the pan

4 ounces unsweetened chocolate

1 cup vegetable oil

3 eggs

1 3/4 cups sugar

2 cups pureed cooked beets

1 tbsp vanilla extract

1 cup gluten free flour
1/2 cup almond meal

2 tsp baking soda

1/4 tsp salt

(you can add a little chili powder for a special flair)

1. Preheat the oven to 375 and prepare the muffin tins. If you are not using paper cups then you’ll need to grease the pan.

2. Melt the chocolate and 1/4 cup of oil in a double broiler, set aside to cool

3. Combine the eggs and sugar in a large bowl and beet in the remaining 3/4 cup of oil, chocolate mixture, pureed beets, and vanilla.

4. Sift both flour and almond meal into a large bowl. Add the baking soda and salt. Stir the dry ingredients slowly into the wet ingredients until the flour is just mixed. Pour batter into the prepared pan.

5. Bake until a toothpick inserted comes out clean, about 25 minutes (less for muffins). Remove the pan from heat and set to cool.