Desserts & Cakes

Red Velvet Beetroot Muffins

Preparation: 50 minutes // Serves: 12

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.