• Chocolate and Beetroot Muffins

    Chocolate and Beetroot Muffins


    • 75g cocoa powder
    • 180g plain flour
    • 2 teaspoons baking powder
    • 250g caster sugar
    • 250g cooked peeled beetroot
    • 3 large eggs
    • 200ml sunflower oil
    • 1 teaspoon vanilla extract



    • Preheat the oven to 180ºC Gas Mark 4
    • In a large bowl sift together the cocoa powder, flour and baking powder. Mix in the sugar and then set to one side.
    • In a food processor puree the cooked beetroot. Add the eggs one at a time to the beetroot and continue to blend.
    • Add the oil and vanilla and blend until smooth.
    • Make a well in the centre of the dry mix and add the beetroot puree. Lightly mix together and divide between 12 muffin cases, making sure they are about 2/3 full.
    • Bake in the pre heated oven for about 25 minutes or until firm to the touch when pressed lightly with a finger.
    • Allow to cool on a wire rack and finish with a dusting of icing sugar.