Beetroot Muffins

Beetroot Muffins
27 August 2018, 11:17

250g raw beetroot
175g plain flour
1 teaspoon baking powder
2 tablespoons cocoa powder
2 eggs
1⁄4 cup milk
60g softened butter
1⁄4 cup vegetable oil
1⁄4 cup caster sugar
1⁄2 cup soft brown sugar
100g best quality dark chocolate

Lightly grease a 12 hole muffin tin. Preheat oven to 180 degrees Celsius. Peel beetroot and grate in a food processor with grating disc. Set aside and wash processor. Sift flour, baking powder with cocoa into a large mixing bowl. Lightly whisk eggs with milk. Process butter, oil and sugars until creamy. Gradually add egg/milk mixture, alternating with flour mixture. Tip into the large bowl and stir in beetroot. Mix well. Spoon mixture into muffin tin. Break chocolate into 12 pieces and insert a piece into the top of each muffin. Bake for 20-25 minutes until well-risen and springy to the touch. Cool in tin for a few minutes then turn onto a rack.