Using beetroot makes these muffins lovely & moist – and the natural sweetness of the beetroot means you can use less sugar than in a traditional cake mix plus they’re rich in iron & fibre too.
Serves 12 people
Method
- Arrange paper muffin cases in a 12-mould muffin tin.
- Preheat the oven to 180C/355F/Gas 4
- 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.
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, sunflower or vegetable oil
1 tsp vanilla extract
Icing sugar for dusting
A food processor is best for pureeing the beetroot – if not a hand blender, or a fork, can be used, but care should be taken to avoid making a mess!
