Chocolate Beetroot Muffins

photo by Outta Here

- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
12 muffins
ingredients
- 2 1⁄2 ounces cocoa powder
- 6 1⁄2 ounces plain flour
- 2 teaspoons baking powder
- 8 1⁄2 ounces caster sugar
- 8 1⁄2 ounces cooked and peeled beetroots
- 3 large eggs
- 7 fluid ounces corn oil
- 1 teaspoon vanilla extract
- icing sugar or confectioners' sugar, for dusting
directions
- Preheat the oven to 350F.
- Line paper muffin cases in a 12-mould muffin tin.
- Sift the cocoa powder, flour and baking powder into a bowl.
- Mix in the sugar, and set aside.
- Purée the beetroot in a food processor.
- Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
- Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
- Divide this mixture over the 12 muffin cases.
- Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
- Cool on a wire rack and dust with icing sugar to serve.
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Reviews
-
Have boiled beetroot...look at this space..fingers crossed hehe Well made them and yummmmmmmo....The only trouble I had was the measurements..having to convert is a pain...but as a muffin 5 stars..seriously Made this as a cake OMG Awesome...so moist everyone wanted some to take home seriously hehehe was a star for the night 5 stars again
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Yum! These turned out very moist and chocolatey, and quite easy to make - the only problem I had was converting the ingredients from oz to grams (I'm in Australia). Amounts would have been a lot easier in cups. I took them to a friends for after dinner last night and they went pretty quickly, so as we speak I am boiling beetroot to make some more! Definately making these again.