Favourites with Kitchen Garden students, these muffins are child's play to make!
250 g raw beetroot
175 g plain flour
1 tsp baking powder
2 tbsp cocoa powder
2 free-range eggs
1/4 cup milk
60 g softened butter
1/4 cup vegetable oil
1/4 cup caster sugar
1/2 cup soft brown sugar
100 g best-quality dark chocolate
Lightly grease a 12-hole muffin tin, or drop muffin cases into the holes.
Preheat oven to 180 degrees
Peel beetroot and grate in a food processor with grating disc. Set aside and wash processor.
Sift flour, baking powder and cocoa into a large mixing bowl.
Lightly whisk eggs with milk.
Process butter, oil and sugars until creamy.
Gradually add egg/milk mixture, alternating with flour mixture.
Tip into the large bowl and stir in beetroot. mix well.
Spoon mixture into muffin holes.
Break chocolate into 12 pieces and poke a pieceinto the top of each muffin.
Bake for 20-25 minutes until well-rised and springy to the touch.
Cool in tin for a few minutes then turn onto a rack.
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