I am so enjoying my friends sending me recipes they have tried! This is one that my lovely friend Brooke has sent in. Brooke is a loving mum to 2 beautiful boys, and also studies Education at uni. She is always trying new recipes for her kids and does a wonderful job giving them lots of healthy goodness. This recipe has some sneaky vegetables disguised in a chocolate muffin.
In her spare time, Brooke also makes bespoke crochet orders, particularly for babies. Check out her Handmade for You business and support our lovely friend. What a wonder woman you are, Brooke!
250 g raw beetroot
175 g plain gluten free flour
1 tsp baking powder
2 tbsp cocoa powder
2 free-range eggs
1/4 cup milk
60 g softened butter
1/4 cup coconut oil
1/4 cup caster sugar
1/2 cup soft brown sugar
100 g best-quality dark chocolate
Step 1: Lightly grease a 12-hole muffin tin, or drop muffin cases into the holes.
Step 2: Preheat oven to 180 degrees
Step 3: Peel beetroot and grate in a food processor with grating disc. Set aside and wash processor.
Step 4: Sift flour, baking powder and cocoa into a large mixing bowl.
Step 5: Lightly whisk eggs with milk.
Step 6: Process butter, oil and sugars until creamy.
Step 7: Gradually add egg/milk mixture, alternating with flour mixture.
Step 8: Tip into the large bowl and stir in beetroot. mix well. Spoon mixture into muffin holes.
Step 9: Break chocolate into 12 pieces and poke a piece into the top of each muffin.
Step 10: Bake for 20-25 minutes until well-raised and springy to the touch. Cool in tin for a few minutes then turn onto a rack.