Beautiful Beetroot & Chocolate Muffins

september 2014 005

Beetroot and Chocolate Muffins

When these popped into my Twitter timeline yesterday I was instantly smitten. Possibly not your first thought when mulling over muffin flavours, but trust me, these are absolutely beautiful. They improve in flavour as they mature, and they’re light and fluffy, with a strong chocolatey hit, as well as being healthy. What’s not to like? The beetroot flavour isn’t overpowering and works incredibly well with the chocolate. Give them a whirl, see what you think. I adapted the recipe slightly from the one I found, but it’s basically the same.  The lovely Pebble Soup is the one to blame, you can find this and lots of  other recipes here


Ingredients:  Makes approx 8

40g cocoa powder
90g plain flour
1 teaspoon baking powder,
100g golden caster sugar
200g fresh beetroot
2 large eggs, beaten
100ml rapeseed oil
1 teaspoon vanilla extract

Preheat oven to 200C.beetroot 001
Wrap the beetroot tightly in individual foil parcels and roast for approx 45 minutes until a skewer can be easily pushed into each one. Peel and allow to cool before using in the recipe.
Reduce the oven to 180C.
beetroot 005Chop the beetroot and pop into a food processor or blender along with the eggs and vanilla essence. Process until smooth.
Sieve the  flour, cocoa and baking powder into a bowl and add the sugar, stirring well.beetroot 009
Add the beetroot mixture and oil to the flour mixture and stir until mostly mixed. Don’t be tempted to over mix or the muffins will be heavy.  Some dry areas should still be visible in the mixture.
Pop into muffin cases in a tin and bake in oven for 25 minutes. After 20 minutes  test with a skewer to see if they’re ready – the skewer should come out clean.