Beetroot and chocolate muffins
Beetroot and chocolate is a classic combination, perfect for healthy cakes and snacks, as beets are naturally sweet and cocoa is high in antioxidants ( both a re super-foods). These Beetroot and chocolate muffins are dairy-free too and you can make them with gluten-free flour, if you like. Perfect treats during the winter festivities.
Ingredients
Method
- Preheat the oven to 190°C.
- Peel the beets, then finely grate them – you should get almost two cups.
- In a large mixing bowl combine the flour, sugar, cocoa powder, baking powder, baking soda and cinnamon. Add the chocolate pieces, desiccated coconut, then fold in the beetroot.
- In another bowl, mix the eggs, milk, vanilla essence, rum and oil.
- Combine the two mixtures, then fill the muffin tin and bake for 25 to 30 minutes until the muffins are golden brown.
- Transfer them to a wire rack to cool, then scatter some desiccated coconut over them.