Wednesday, 25 November 2015

BEETROOT & CHOCOLATE MUFFINS

    2½oz cocoa powder
    6½oz plain flour
    2 tsp baking powder
    8½oz caster sugar
    8½oz cooked beetroot
    3 large eggs
    7fl oz corn oil
    1oz chocolate chips
    1 tsp vanilla extract
   
Preheat the oven to 355F/Gas 4. Arrange paper muffin   cases in a 12-mould muffin tin.
Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar and chocolate chips and set aside.
Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
Pour into the muffin cases.
Bake for 30 minutes or until the top is firm when pressed with a finger.
Cool on a wire rack.

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