Name: Chocolate beetroot muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Best-ever chockie muffins; 1 3/4 cup (260g) self-raising flour, sifted; 1/2 cup (110g) caster sugar; 200 gram dark chocolate, chopped; 125 gram butter, chopped; 225 gram can beetroot, mashed, juice reserved; 2 eggs, lightly beaten

Chocolate beetroot muffins

Makes 12 Item

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

Best-ever chockie muffins

1 3/4 cup (260g) self-raising flour, sifted

1/2 cup (110g) caster sugar

200 gram dark chocolate, chopped

125 gram butter, chopped

225 gram can beetroot, mashed, juice reserved

2 eggs, lightly beaten

Method

Best-ever chockie muffins

1.Preheat oven to 200C or 180C fan. Line a 12-hole, 1/3-cup muffin pan with silicone or paper patty cases.

2.Combine flour and sugar in a large bowl. Place chocolate and butter in a heatproof bowl and place over a pan of simmering water on low heat. Stir until melted and combined. Add to dry ingredients along with mashed beetroot, reserved juice and egg. Stir until just combined.

3.Spoon mixture into prepared pan. Bake for 15-20 minutes. Cool in pan for 5 minutes before turning out onto a wire rack to cool completely. Serve.

To mash the beetroot easily, pulse it in a food processor.
Note

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Ingredients

Method

Best-ever chockie muffins

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