As I’m sure would be the same for many people, I wasn’t sure how nice these would be (I’m not a massive beetroot fan) but I’ve heard good things about both chocolate and beetroot brownies and cakes so thought I’d give them a go. I can now confirm that they are very tasty and the beetroot helps keep them moist and squishy!
The recipe was adapted slightly from the ‘A wee bit of cooking’ blog, by removing the nuts (as they were made for my nut-allergic brother’s birthday I didn’t think it would be very fair to put them in!) and adding extra chocolate chunks to compensate. This version is pretty rich so make sure you approach with room in your stomach and in the mood for a chocolatey hit.
Unless you really love nuts I’d say it’s not a bad substitution as the sweetness of the extra chocolate (I used milk and dark for the chunks) keeps the muffin firmly in the ‘indulgent pudding’ category rather than edging towards a slightly savoury taste.
In fairness I have a ridiculously sweet tooth so the original recipe may be better for most people.
For 12 muffins…
- 175g caster sugar
- 175g plain flour
- 75g cocoa powder
- 2 tsps baking powder
- 100g dark chocolate, chopped into chunks
- 50g milk chocolate, chopped into chunks
- 250g grated raw beetroot
- 200ml sunflower oil
- 3 eggs
- 1 tsps vanilla essence
As with all muffins recipes, sift and mix the dry ingredients (sugar, flour, cocoa and baking powder) into a large bowl. Stir in the chocolate chunks. Then in a separate jug, beat the wet ingredients just until combined (the oil, eggs and vanilla essence). Add the beetroot and wet mixture to the dry ingredients and mix until just combined. Stop as soon as they’re mixed and you have most chance of achieving height in your muffin (although these don’t rise massively high anyway).
Spoon into an oiled muffin tray, or into cases in a tray, and bake at 180oC for 30 minutes.