Chocolate and Beetroot Muffins

Chocolate and Beetroot Muffins

 75g/2½oz fairtrade cocoa powder

180g/6½oz organic plain flour

2 tsp baking powder

250g/8½oz unrefined caster sugar

250g/8½oz cooked beetroot

3 large free-range eggs

200ml/7fl oz corn oil

1 tsp vanilla extract

icing sugar for dusting optional

Method

1.    Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.

2.    Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.

3.    Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.

4.    Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.

5.    Bake for 30 minutes or until the top is firm when pressed with a finger.

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

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