PREP TIME: 10min
COOK TIME: 20min SERVES: 6
INGREDIENTS:
2 cups self raising flour
¼ cup cocoa powder
400g tinned beetroot, diced.
¾ cup brown sugar
½ cup vegetable oil
2 eggs
1 ½ tsp vanilla essence
¾ cup milk
200g dark chocolate chips
METHOD:
Step 1: Preheat oven to 180°C.
Step 2: Line a 12-hole muffin tray with paper muffin cases/ or grease 12 silicone muffin cases.
Step 3: Drain the diced beetroot and place into a food processor. Process until a chunky paste forms.
Step 4: Place the processed beetroot into a large mixing bowl. Add all other ingredients and mix well.
Step 5: Spoon the muffin mixture evenly into the muffin holes.
Step 6: Bake for 15-20 minutes.
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