Get cooking!

Bored at the weekend? Raining outside? I wonder if you can fool your friends by making these muffins. They're nutritious because they contain beetroot. But would your friends be able to tell? They're choclatey too. Why don't you give them a try...

Chocolate and beetroot muffins  makes 12

Ingredients

185g plain flour

75g cocoa powder

15g baking powder

240g castor sugar

2 eggs

250g fresh cooked beetroot

a few drops of vanilla essence

200g margarine, melted

Method

Place paper muffin cases in a muffin tin, preheat the oven to 180° C/ 355° F / Gas mark 4.

Sift together the flour, cocoa and baking powder into a bowl, mix in the sugar.

Puree the beetroot in a food processor, add the eggs one at a time then add the vanilla essence and the melted margarine. Mix well.

Pour the wet ingredients into the dry ingredients then stir until just combined. The batter will be lumpy but no dry flour should be seen. Do not over-stir.

Spoon into the paper cases, approximately 1 dessert spoon per case.

Bake for approximately 20 minutes until the tops spring back when pressed gently.

 

Download the recipe for flapjacks.

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