Red Velvet Beetroot Muffins

What You'll Need

• 250g Pre-packed Baby Beetroot
• 1/2 cup Milk
• 1 1/2 Cups Self Raising Flour
• 4 Tbsp Cocoa powder
• 1/2 cup White sugar
• 2 Tbsp Coconut oil (melted)
• 1 Tsp Vanilla essence
• 1 Egg
• 100g Dark Chocolate Chips
• 12 muffin cases

What to Do

1. Preheat oven to 180°C and place 12 muffin cases into a muffin tin.
2. In a high speed blender, blend milk, beetroot and vanilla essence until smooth and let aside.
3. Whisk eggs in a large bowl, then add oil, sugar, and beetroot puree. Mix until there are no lumps and sugar has slightly dissolved.
4. Sift flour and cocoa into a separate large bowl.
5. Pour wet ingredients into flour mixture and gently stir until all is incorporated and there are no lumps. Mix in chocolate chips - keep a handful to sprinkle on top.
6. Fill each muffin case with 2-3 Tbsp of batter, and sprinkle remaining chocolate chips on top.
7. Bake in oven for 15-20 minutes.