Beetroot and Chocolate Muffins

One of your 5-a-day in chocolate and cake form. These Beetroot and Chocolate Muffins are quick and easy to make and super moist and moreish. Use beetroot to make a naturally pink icing to finish them off to perfection.

One of the runaway successes this year in our wee garden vegetable patch has been beetroot. So far I've roasted it, frittered it and I've got some chutney plans still to come. It's not so long ago that carrot cake was seen as a wee bit out there however now it's a fairly standard bake. Following close on its heels was beetroot and chocolate cake which is the inspiration for today's recipe. (for more vegetables in cakes inspiration do check out my blogger buddy Kate at Veggie Desserts) My go to for a fuss free bake are always muffins. I've got a fab wee cookbook that I bought from Lakeland years ago which the basic recipe came from and I've adapted it into a multitude of others.

The observant among you may notice that in the finished photo of the muffins they are in different cases to what they started out in for the prep and work in progress photos. Basically it turns out that I don't like those wee cup paper cases. Firstly they are smaller than regular ones and secondly you can't actually peel them off so you have to eat the muffin with a spoon. Because of that and due to some purple icing issues there were infact three batches of Beetroot and Chocolate Muffins made before I got to this stage. You can be assured that this recipe really has been thoroughly tried and tested.

Find more of my muffins recipes at
Lemon & Elderflower Drizzle Muffins
Cheesy Sweetcorn Muffins
Carrot Cake Muffins
Bucks Fizz Breakfast Muffins
Rhubarb Streusel and Manuka Honey Muffins
Mincemeat Muffins
Strawberry, Almond and Chocolate Chip Muffins

Beetroot and Chocolate Muffins

Makes 12

Ingredients
225g Plain Flour
50g Cocoa Powder
1/2 tsp Bicarbonate of Soda
2 tsp Baking Powder
1/2 tsp Salt
100g Light Brown Soft Sugar Sugar
60g Porridge Oats
1 Free Range Egg
250ml Milk
100ml Scottish Rapeseed Oil (or alternative vegetable/corn oil)
1 tsp Vanilla Extract
125g roughly grated Beetroot

Icing
200g Icing Sugar
Beetroot Juice

Preheat the oven to 190c and place paper cases in a 12 hole muffin tin.
In a large bowl sift together the flour, cocoa powder, raising agents, salt and sugar. Then add the oats.
In a separate bowl beat the egg together with the milk, oil and vanilla extract.
Peel and grate the beetroot. Use rubber or disposable gloves to avoid staining you hands.
Squeeze out a couple of tablespoons of juice from the beetroot and set aside to make the icing.
Add the grated beetroot to the dry ingredients.
Pour the liquid ingredients into the dry mixture and stir until just combined.
Spoon into the prepared tin and bake for 20 minutes or until they spring back when pressed gently.

Whilst the muffins are cooking make the icing by sieving the sugar and combining it with the reserved beetroot juice. Add a little at a time to get the desired consistency.
Drizzle the beetroot icing over the cooled muffins using a disposable piping bag or spoon.

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