Chocolate Beetroot Muffins

I've baked again... successfully! These are some chocolate beetroot muffins I whizzed up this afternoon. I'd send you one, if they'd post!

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. 







Ingredients

• 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 
  
  

Preparation method

1. 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. 
   
2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
   
3. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
   
4. 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. 
   
5. Bake for 30 minutes or until the top is firm when pressed with a finger.
   
6. Cool on a wire rack and dust with icing sugar to serve.

Lou x

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