Chocolate Beetroot Muffins

These chocolate beetroot muffins with a delightful tinge of red are so moist there's no need to smear butter on them for enhancement.  Use fresh, beautifully sweet baby beetroots or vacuum-packed beetroots that have conveniently been cooked and peeled, but avoid tinned ones that contain additives and preservatives.  Have fun with the lusciously pink coloured batter, especially if you have children around wanting to help.  Muffins can be stored in an airtight container for up to 2 days and warmed up in the microwave for a few seconds before serving.

Makes 12

INGREDIENTS

• 250g / 9oz baby beetroots, cooked & peeled
• ½ cup milk
• 1 teaspoon vanilla extract or paste
• 1 extra large egg
• ½ cup sugar 
• 2 tablespoons olive oil or vegetable oil
• 1½ cups self-raising flour
• 1 tablespoon good quality, unsweetened cocoa powder
• 120g / 4¼oz dark chocolate chips

METHOD

1. Line a 12-cup muffin tin with patty pans (paper cases).
2. To cook fresh beetroots, place them in a saucepan of salted water and bring to a boil.  Reduce the heat and simmer for about 15 minutes or until tender.  Drain and plunge them into a large bowl of cold water to cool and rub off the skins.      
3. In the bowl of a food processor, puree beetroots with milk and vanilla until smooth.
4. Whisk egg in a medium bowl, then add oil, sugar and beetroot puree.  Mix until the mixture is smooth with no lumps.
5. Sift flour and cocoa powder into a separate large bowl.
6. Pour wet ingredients into the flour mixture.  Stir gently until just combined.  Do not overmix.
7. Stir in most of the chocolate chips, reserving a handful to sprinkle on top.
8. Spoon equal amount of batter into each muffin cup.  Sprinkle reserved chocolate chips on top.
9. Bake in a preheated 180°C/350°F oven for 15-20 minutes or until a skewer inserted into a muffin comes out clean.
10. Remove from the oven and let the muffins rest in the tin for 5 minutes before removing them to a cooling rack.

Source (with adaptations): Love Beets