Chocolate Beet Muffins

Ingredients

• 3 1/2 oz (250g) cooked beets ((cooked, canned or vacuum-sealed in water with no oil, vinegar or seasonings))
• 1/2 cup (100ml) vegetable oil (canola, sunflower etc...)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup (200g) sugar
• 1/2 cup (120g) plain yogurt
• 1 1/4 cups (170g) all-purpose flour (plain flour)
• 3/4 cup (75g) unsweetened cocoa powder
• 2 tsp baking powder

Instructions

1. 1

   Preheat the oven to 355F/180C. Grease a 12-cup muffin tray or line with paper cases.

2. 2

   Add the beets, oil, eggs and vanilla to a blender or food processor and purée. Add the sugar and yogurt and whiz again briefly to combine. Pour the mixture into a large mixing bowl.

3. 3

   Sift the flour, cocoa powder and baking powder into the bowl and lightly mix to combine. Pour the batter into the muffin cases ¾ full.

4. 4

   Bake for 25 minutes or until risen and an inserted skewer or toothpick comes out clean.

5. 5

   Cool for 5 minutes in the tray, then transfer to a wire rack to cool.