These chocolate muffins are a real delight and a good way to hide vegetables from children, the beetroot makes them incredibly moist and yummy. Beetroot is packed full of vitamins and anti oxidants, tasty and very easy to grow, consequently I put it in so many wonderful recipes enjoy this one.
2 medium size beetroot, about 250 g
175 g self raising flour
1 tsp of baking powder
2 table spoons of cocoa powder
pinch of salt
60 ml of dairy free milk
75 g light brown sugar
55 g of caster sugar
110 mls vegetable oil
150 g of dark chocolate cut into chunks.
Set the oven to 180 C
Peal and grate your beetroot and set aside.
In a medium bowl, sift the flour, baking powder, cocoa powder, salt.
Lightly whisk the eggs into the sugar.
Mix all the wet ingredients and chocolate chips with the dry ingredients, stir well with a plastic spatula.
Divide the mixture evenly between 12 muffin cases.
Bake for 20 -25 minutes, until the muffins are springy to the touch.
Allow to cool on a wired rack before eating and enjoying.