Beetroot and chocolate muffins

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These beetroot and chocolate muffins are best enjoyed the same day as they are baked, but don’t worry, you shouldn’t have any trouble finishing them off, especially if you have any hungry kindergartners around. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. There is one thing that people usually don’t know – chocolate and beetroot are a particularly heavenly combination. When you prepare the beetroot to avoid stained hands, wash them and anything else you’ve used as soon as possible. To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box.

Ingredients:

175 g cooked beetroot
3 x large free range eggs
200 g self raising flour
100 g instant hot chocolate
200 ml vegetable oil
1 x 200 g bar dark chocolate
65 g cream cheese
40 g creamy butter unsalted
½ tsp rich roast instant coffee
300 g caster sugar

beetroot and chocolate muffins

Preparation:

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Place 12 muffin cases into a muffin tray. Chop the beetroot into chunks and put into a food processor – whizz until pulp, (or chop the beetroot as finely as you can). Put the beetroot into a bowl and add the eggs, flour, 200g caster sugar and instant hot chocolate powder. Mix well, and then beat in the oil slowly. Grate or chop the chocolate finely and fold into the mixture.

Add the mixture into the muffin cases and bake for 20-25 minutes in the oven.

To make the icing: in a bowl beat together the cream cheese, butter, remaining caster sugar and the instant coffee powder.

When the cakes are cooled – decorate with the icing. Additionally, you can add more decoration to make this beautiful muffins interesting and fun.