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.

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Covid-19 Update 03.04.2020

We are still baking and our online offering is open for business. Here are our delivery times:

Delivery Day Cut Off Time
Orders for Tuesday delivery Thursday 12pm midday
Orders for Wednesday delivery Friday at 12pm midday
Orders for Thursday delivery Sunday at 12pm midday
Orders for Friday delivery Wednesday at 8am

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