Chocolate Beetroot Muffins

1. 1

   Preheat the oven to 350F.

2. 2

   Line paper muffin cases in a 12-mould muffin tin.

3. 3

   Sift the cocoa powder, flour and baking powder into a bowl.

4. 4

   Mix in the sugar, and set aside.

5. 5

   Puree the beetroot in a food processor.

6. 6

   Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.

7. 7

   Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.

8. 8

   Divide this mixture over the 12 muffin cases.

9. 9

   Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.

10. 10

    Cool on a wire rack and dust with icing sugar to serve.

No additional tips available.