Name: Chocolate beetroot muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 2 large_piece (500g) beetroot; 1 3/4 cup (260g) self-raising flour; 1/3 cup (35g) cocoa powder; 1 cup (220g) caster sugar; 2 eggs, lightly beaten; 1/3 cup (80ml) vegetable oil; 1/3 cup (80ml) buttermilk

Ingredients

2 large_piece (500g) beetroot

1 3/4 cup (260g) self-raising flour

1/3 cup (35g) cocoa powder

1 cup (220g) caster sugar

2 eggs, lightly beaten

1/3 cup (80ml) vegetable oil

1/3 cup (80ml) buttermilk

Method

1.Grease 12 hole (1/3 cup/80ml capacity) muffin pan.

2.Wash and trim beetroot, cut off leaves, leaving about 3cm stem attached. Boil, steam or microwave unpeeled beetroot until tender. Drain beetroot, rinse under cold water, drain. Peel beetroot while warm, blend or process until smooth. You need 11/3 cups (330ml) beetroot puree.

3.Sift dry ingredients into large bowl, stir in beetroot and remaining ingredients.

4.Spoon mixture into prepared pan. Bake in moderately hot oven about 25 minutes.

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