Beetroot and Chocolate Muffins

Here is the recipe for Beetroot and Chocolate Muffins

INGREDIENTS

1. 55g (2oz) unsalted butter, at room temperature, plus extra for greasing


2. 70g (2½oz) light muscovado sugar


3. 60g (2oz) golden caster sugar


4. 250g (8¾oz) raw beetroot


5. 2 large eggs


6. 60ml (2fl oz) rapeseed oil


7. 60ml (2fl oz) full-fat milk


8. 1 tsp vanilla-bean paste


9. 175g (6¼oz) self-raising flour


10. 2 tbsps cocoa powder


11. A pinch of salt


12. 100g (3½oz) white-chocolate chips

METHODS

1. Preheat the oven to 180°C/ 160°C fan/350°F/gas mark 4.


2. Lightly grease the muffin tins or place 8 muffin cups on a baking tray.


3. In a large bowl, beat together the butter and both sugars.


4. Peel the beetroots and grate into the same bowl. Fold in the eggs then add the oil, milk and vanilla-bean paste. Fully combine.


5. Sift the flour and cocoa powder. Mix the dry mixture into the wet mixture and combine well with the salt and chocolate chips.


6. Divide between the muffin cups and bake for 15-20 minutes or until you place a skewer into the cake and it comes out clean.


7. Remove from the oven and cool for 10 minutes. Remove from the tin and cool on a rack. Leave in the muffin cups if you are using them.

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