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.