Name: Chocolate-chunk beetroot muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 42.90 gm cocoa powder; 135.00 gm brown sugar; 300g beetroot, peeled, coarsely grated; 193.13 gm milk; 75.90 gm vegetable oil; 2 eggs; 4.40 gm vanilla extract; 200g dark chocolate, roughly chopped

Chocolate-chunk beetroot muffins

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Sweet and moist muffins enriched with nutritious beetroot.

Ingredients:

300.00 gm self-raising flour
42.90 gm cocoa powder
135.00 gm brown sugar
300g beetroot, peeled, coarsely grated
193.13 gm milk
75.90 gm vegetable oil
4.40 gm vanilla extract
200g dark chocolate, roughly chopped

Instructions:

Preheat the oven to 200C/180C fan-forced and line 18 holes of 2 x 12-hole (1/3-cup-capacity) muffin pans with paper cases.
In a bowl, mix flour, cocoa, and sugar together. Add beetroot and stir. Create a well in the center. In a separate jug, whisk together milk, oil, eggs, and vanilla. Pour this mixture into the flour and stir until just combined. Gently fold in half of the chocolate.
Distribute mixture evenly into prepared muffin tin cups. Sprinkle with the remaining chocolate. Bake for 15-18 minutes, or until just set. Let cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy!

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