Chocolate Beetroot Muffins
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Ingredients
- 75g 2½oz cocoa powder
- 180g 6½oz plain flour
- 2 tsp baking powder
- 250g 8½oz caster sugar
- 250g 8½oz cooked beetroot
- 3 large eggs
- 200ml 7fl oz corn oil
- 1 tbs vanilla extract
- icing sugar for dusting
Ingredients
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Instructions
- Preheat the oven to 180C. Arrange paper muffin cases in a 12-mould muffin tin
- Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside
- Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth
- Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases
- Bake for 30 minutes or until the top is firm when pressed with a finger
- Cool on a wire rack and dust with icing sugar to serve
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