Beetroot is beautiful, isn’t it? Such an incredibly vibrant colour. Shame it tastes so nasty!
Fellow beetroot haters, do no dismiss the following recipe due to its inclusion of the cloyingly sweet root vegetable. Indeed, this very sugary-ness is what makes beetroot work so well in these rich, moist and utterly decadent chocolate muffins.
Chocolate Beetroot Muffins
175g caster sugar
175g plain flour
75g coco powder
2 tspn baking powder
50g dark chocolate, chopped into little pieces
50g nuts, chopped roughly
250g raw beetroot, grated finely
200ml sunflower oil
1 tspn vanilla essence
Sift the sugar, flour, coco powder and baking powder into a large bowl. Stir through the chocolate and nuts.
Add the sunflower oil, eggs and vanilla essence to a jug and beat together briefly.
Add the beetroot and oil mixture to the dry ingredients and mix until just combined.
Spoon into an oiled muffin tray and bake in a 180oC oven for 30 minutes.
Keep away from greedy, thieving pups who shouldn’t eat chocolate muffins but would and did given the opportunity.