Chocolate and beetroot muffins
These moist, fudgy and moreish muffins will convert event the biggest beetroot doubter with their delicious depth of flavour and sumptuous texture.
About this recipe
This recipe is shared from our Food for Life programme, which works with caterers, schools, and communities across the UK, serving more than 1.6 million sustainable and healthy meals a day. Our ambition is to make good food accessible to all.
Ingredients
120g self-raising flour
60g cocoa powder
1 level teaspoon baking powder
170g golden caster sugar
170g peeled and cooked beetroot (not in vinegar)
2 large eggs
140ml vegetable oil
1 teaspoon vanilla extract
1 teaspoon icing sugar
140g golden caster sugar
½ tsp cinnamon
3 tbsp flour
Equipment
18 paper cake cases placed in bun tins
sieve
tablespoon
teaspoon
blender or food processor
measuring jug
spatula
wooden spoon
Method
Step 1
Heat the oven to 180°C/gas 4
Step 2
Sift the flour, cocoa powder, and baking powder into a bowl. Mix in the sugar and set aside. Place the beetroot in a food processor or blender. Add the eggs, vanilla and oil and blend together until really smooth. Make a well in the centre of the dry ingredients, pour in the beetroot mixture and lightly mix with a wooden spoon or spatula.
Step 3
Divide the mixture evenly between the muffin cases, taking care to not spill the mixture down the cake cases. Bake for 15-20 minutes or until well risen and firm to the touch. Let cool.
Step 4
Sieve icing sugar over the muffins to serve.
Recipe hints and tips
Make a pink muffin frosting! Combine 100g light cream cheese with 200g sieved icing sugar. Add a little beetroot juice and beat together well.
Adding veg to cake mixtures increases the fibre content.