Chocolate and beetroot muffins

This Stephanie Alexander recipe uses beetroot from the garden.

Recipe for six muffins.

Equipment

• Metric measuring spoons and cups
• Scales
• 1x 12 holed muffin tray
• Food processor
• Peeler
• Bowls 2x medium 2x small
• Sieve or sifterSpoons
• Wire cake racks
• Grater
• Wooden spoon
• Paper cake patties.
• 1x whisk

Ingredients

• 40 g butter
• 1 beetroot (120g)
• 90g plain flour
• ½ teaspoon baking powder
• 2 table spoons cocoa.
• 1 egg
• ¼ cup caster sugar
• ¼ cup brown sugar
• 50g dark chocolate buttons
• 1/3 cup milk
• 1/3 cup oil

What to do

• Preheat the oven at 190 degrees c. use the scales to weigh the butter and set it aside to bring it room temperature. Place the 6 cake patties into the muffin tin.
• Peel and grate the beetroot, you will need about 120g.
• Sift the flour; baking powder and the cocoa together into the medium bowl then sift again (this is call double sifting) into a second bowl. Set aside.
• Whisk the eggs, oil and milk together in another bowl.
• Place the soft butter and sugar into the food processor and process until creamy. Gradually add the egg mixture. Transfer into a large bowl and fold through the sifted flour and cocoa add the beetroot. (If you have a large food processor this can all be done in the one bowl.)
• Spoon the mixture into the muffin tin and break the chocolate buttons into each muffin
• Bake for about 25 mins. Or until the muffins are well risen. Remove from the oven and allow cooling. Turn out and serve.