Chocolate Beetroot Muffins

05/10/2013

I’m a Northamptonshire writer with an unhealthy obsession with stationery. My debut book was ‘Girl Meets Boys’, and I’m working on my second. I also write magazine articles and short stories.

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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.

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.

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Lou x

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Chocolate Beetroot Muffins – Miss Write