Tuesday, February 7, 2012

Beetroot and Chocolate Muffins Recipe

Beetroot and chocolate is a well established combo in cakes and also works in a sweet muffin. Normally though the beetroot is mixed with either melted chocolate or cocoa powder and the distinctive taste, texture and colour get a bit lost. These muffins are an attempt to retain some of the qualities of the beetroot by keeping the chocolate separate in the form of chocolate chips. They don’t come together till you bite into it.


8-12 muffin cases depending on how large you want them.
A muffin/fairy cake tray

150g unsalted butter

200g self-raising flour
25g semolina
¼-½ teaspoon baking powder
175g light muscovado sugar
Small pinch of salt 

2 eggs ( beaten)
100g beetroot peeled and (grated) 
100g bar of chocolate cut up into small pieces


  1.  Preheat oven to 180C (fan 160C) or gas 4. 
  2.  Melt the butter and leave to cool.
  3.  Line the sections of the muffin tray with paper cases
  4.  Mix together the dry ingredients ensuring you get the lumps out of the sugar . 
  5.  Add butter and eggs and gently mix in. 
  6. Stir in beetroot and chocolate chips
  7.  Spoon into muffin cases making between 8 and 12 according to how big you want them. 
  8.  Bake for 25 - 35 minutes depending on the size of the muffins.  Check by sliding in a knife and seeing if it comes out clean.
  9.  Let them cool in the tin for a few minutes and then on a rack. 

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