4 Eggs
1/2 Cup Brown Sugar
1 1/2 Cups Sugar
2 Tsp. Vanilla
1 Cup Oil
2 1/2 Cups Sour Cream
3 Cups Shredded Raw Peeled Beets
2 1/2 Cups Chocolate Chips
4 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Baking Soda
4 Tbsp. Cocoa
1 Cup Oats
Turbinado Sugar
Preheat oven to 350°
In a large bowl, combine the flour, baking powder, salt, baking soda, cocoa, and oats and set aside.
In a large mixing bowl 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.
Line large muffin tins with muffin papers and scoop enough batter into each paper to fill it.
Sprinkle with the Turbinado sugar and bake about 30 minutes. Turn tins around half way through baking. Test with cake tester.