Chocolate and beetroot muffin recipe
Have you got beetroot to burn from a bumper veggie garden harvest? All those recipes for roast beetroot, beetroot dips can be pushed aside – cake is now on the menu!
A little like a muffin, a little like a cupcake, one thing I know for sure, this recipe is delicious! I can’t lie, chocolate cake is chocolate cake – no amount of vegetable will ever nudge it into the healthy category, but such inclusions can justify a second piece. Can’t it? You can choose to ice the muffins to sweeten them up, or leave them as is for a treat that’s not too sweet, but just right.
- Makes : 20
- Prep time : 20 mins
- Cooking time : 20 mins
Chocolate and beetroot muffin ingredients
- 130g dark chocolate
- 350g of fresh beetroot bulbs
- 1¾ cups self-raising flour
- ¼ cup cocoa powder
- 1 tsp mixed spice
- ¾ cup brown sugar
- 3 eggs
- 180g butter, melted
- 1 tsp vanilla paste
- plastic gloves
- Optional: chocolate icing
Method
- Preheat the oven to 180°C. Arm yourself with two cupcake/muffin tins and line them with 20 cupcake/muffin liners.
- In a heatproof bowl, melt the chocolate using the microwave, 30 seconds at a time. Stir between each burst, until smooth and silky. Set aside to cool.
- Wearing gloves to prevent staining your hands, finely grate the beetroot into a bowl.
- In a large mixing bowl, sift the flour, cocoa powder and mixed spice. Stir in the sugar.
- Stir in the eggs and butter. Gently fold in the beetroot.
- Add the melted chocolate and vanilla paste. Mix gently by hand until just combined.
- Spoon into the liners. Bake for 15 to 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
- Cool muffins completely on a wire rack. Ice with chocolate icing if your heart desires!
Browse our recipe section for more great meal ideas and treats to try.
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