Chocolate Beetroot Muffins

By Lee on 13/04/2020 in

Although this may sound like a bit of a strange combination, the beetroot and chocolate complement each other perfectly! A great packed-lunch treat, the muffins store and freeze really well.

Ingredients

75g Green & Blacks cocoa powder
180g organic plain flour
2tsp baking powder
250g organic caster sugar
250g cooked organic beetroot
200mls corn or sunflower oil
1tsp natural vanilla extract
3large organic eggs
icing sugarfor dusting

Instructions

Pre-heat 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 caster sugar and set aside.
Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla extract and oil and blend until smooth.
Make a well in the centre of the dry ingredients. Add the beetroot mixture and lightly mix then pour into the muffin cases.
Bake for 30 minutes or until the tops are firm when pressed with a finger. Cool on a wire rack and dust with icing sugar to serve.

INFORMATION

CourseAfternoon Tea, Treats

Servings	large muffins
Units
Print Recipe	Print Recipe

Servings

6large muffins

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