Wolf’s chocolate beetroot muffins

chocolate beetroot muffins

Sometimes it can seem like a struggle to shoehorn in five portions of fruit or vegetables a day so these chocolatey little beauties are practically a necessity in your lunchbox. The addition of beetroot sounds a little strange but actually you can’t particularly taste it, it just adds a wonderfully moist element to the muffins. Even better, my 13 year old son made them, so all I had to do was buy the ingredients 🙂

Ingredients (makes 12)

250g cooked beetroot (not in vinegar!)

180g self-raising flour

125g caster sugar

50g cocoa powder

3 large eggs

200ml sunflower oil

1 teaspoon vanilla essence

 

Method

  1. Preheat the oven to 180 degrees and line a 12-hole muffin pan with paper cases.
  2. Blitz the beetroot to a smooth puree in a food processor, then add the oil, eggs and vanilla essence and blend again.
  3. Mix the dry ingredients in a large bowl and make a well in the middle.
  4. Tip in the beetroot mix and stir everything togethre until just combined.
  5. Spoon into the paper cases and bake for 20-25 minutes or until springy when pressed.
  6. Dust with a little icing sugar to serve!

 

 

0 Comments

Leave a reply

Your email address will not be published. Required fields are marked *

*