Chocolate beetroot muffins
Jan 31, 2011 1:00pm- 25 mins cooking
- Makes 12 Item
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Ingredients
Chocolate beetroot muffins
- 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
Chocolate beetroot muffins
- 1Grease 12 hole (1/3 cup/80ml capacity) muffin pan.
- 2Wash 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.
- 3Sift dry ingredients into large bowl, stir in beetroot and remaining ingredients.
- 4Spoon mixture into prepared pan. Bake in moderately hot oven about 25 minutes.