Beetroot & Chocolate Muffins

Using beetroot makes these muffins lovely & moist – and the natural sweetness of the beetroot means you can use less sugar than in a traditional cake mix plus they’re rich in iron & fibre too.

Serves 12 people


75g/2½oz cocoa powder

180g/6½oz plain flour

2 tsp baking powder

250g/8½oz caster sugar

250g/8½oz cooked beetroot

3 large eggs

200ml/7fl oz corn, sunflower or vegetable oil

1 tsp vanilla extract

Icing sugar for dusting

Preheat the oven to 180C/355F/Gas 4

Arrange paper muffin cases in a 12-mould muffin tin.

Sift the cocoa powder, flour and baking powder into a bowl.

Mix in the sugar, and set aside.

Purée the beetroot in a food processor.

Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.

Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.

Pour into the muffin cases.

Bake for 30 minutes or until the top is firm when pressed with a finger.

Cool on a wire rack and dust with icing sugar to serve.

Method

Preheat the oven to 180C/355F/Gas 4

Arrange paper muffin cases in a 12-mould muffin tin.

Sift the cocoa powder, flour and baking powder into a bowl.

Mix in the sugar, and set aside.

Purée the beetroot in a food processor.

Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.

Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.

Pour into the muffin cases.

Bake for 30 minutes or until the top is firm when pressed with a finger.

Cool on a wire rack and dust with icing sugar to serve.

Ingredients

75g/2½oz cocoa powder

180g/6½oz plain flour

2 tsp baking powder

250g/8½oz caster sugar

250g/8½oz cooked beetroot

3 large eggs

200ml/7fl oz corn, sunflower or vegetable oil

1 tsp vanilla extract

Icing sugar for dusting


A food processor is best for pureeing the beetroot – if not a hand blender, or a fork, can be used, but care should be taken to avoid making a mess!

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