Note: Do not wear white clothing while baking these. I managed to get all the way through the bake without getting beetroot on me (other than my face), but dropped a muffin as I slid it out of a case and got raspberry coloured dots all over my top.
- 75g/2½oz cocoa powder or powdered drinking chocolate
- 180g/6½oz plain flour
- 2 tsp baking powder
- 250g/8½oz caster sugar
- 250g/8½oz cooked beetroot
- 3 large eggs
- 200ml/7fl oz oil
- 1 tsp vanilla extract
- icing sugar for dusting
- Raspberries to garnish
- Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. This recipe makes a lot of mixture, so don't be surprised if you have some leftover.
- 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. Put a raspberry (point up) on each muffin. Sometimes I do this 15 mins into the bake to prevent over-cooking and over-softening.
- 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.
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