Chocolate beetroot muffins

The wedding we were at this week had the most fabulous cake (courtesy of the lovely Hal) – two layers were lemon drizzle nad one layer was beetroot chocolate. It inspired me to try this fabulous recipe my friend, Rob, gave me a few weeks ago. The recipe is from one of the Broons’ cookbooks (not the one we have).

I think I might ice some of them later…

Chocolate beetroot muffins

Makes 12

Ingredients
1 1/2 cups flour
1 cup oat flakes
3/4 cup brown sugar
1/2 cup cocoa powder
1 cup cooked, peeled, grated beetroot
2 tsps baking powder
1/2 tsp bicarbonate of soda
3/4 cup of milk
1/3 cup oil
1 egg, beaten
2 tbsp maple syrup
pinch of salt

Method
Preheat oven to 225 degrees Centigrade.

Use a 12 cup muffin tin and paper muffin cases.

Mix together the dry ingredients. Mix together the wet ingredients, including the beetroot. Combine the dry and wet ingredients together, quickly (too mcuh mixing will make the muffins tough).

Cook for 20 mins. Test. If too springy cook for a further 5 minutes.

These muffins do freeze well.

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