Beetroot works surprisingly well in goodtoknow user Veronica’s beetroot and chocolate muffins making them moist, rich and delicious.
- For the
- chocolate beetroot muffins:
- 175g cooked beetroot, chopped into chunks
- 3 large free range eggs
- 200g self-raising flour
- 200ml vegetable oil
- 200g caster sugar
- 100g instant drinking chocolate powder, or cocoa powder
- 1x 200g dark chocolate bar, grated
- For the
- coffee cream cheese icing:
- 40g soft butter
- 65g soft cream cheese
- 100g caster sugar
- 1/2tsp instant coffee
- You'll also need:
- 12-hole muffin tin
- 12 muffin cases
Pre-heat oven to 190˚C/375˚F/gas 5.
For the beetroot and chocolate muffins: Place the beetroot chunks in a food processor and whiz to a pulp.
Transfer the beetroot pulp into a large, clean bowl, add the eggs, flour, sugar and instant drinking chocolate powder, mix well and then beat in the oil slowly until well combined. Next fold in the grated chocolate.
Spoon the muffin mixture into 12 muffin cases and bake for 20-25 mins. Cool in the oven for 5 mins then transfer the muffins to a wire rack to cool further.
For the coffee cream cheese icing: In a large, clean bowl beat together the butter, cream cheese caster sugar and instant coffee, when the muffins are cool spread the icing on top. For a thicker icing add more icing sugar.
Top tip for making Veronica’s beetroot and chocolate muffins
See our vegetable cake recipes for more surprisingly good vegetable and cake combinations.