Chocolate and Beetroot Muffins

Jane made these muffins with our Pre School Class.


Ingredients

  • 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

Method

  • 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.