Recipe

Chocolate beetroot muffins

  • 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
  • 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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