Beetroot and chocolate muffins

Difficulty:  Easy 

Makes:  24

Fresh from the garden: eggs, beetroot


  • metric measuring spoons and cups
  • muffin tin liners
  • muffin tins
  • scales
  • sift
  • bowls – 1 small, 1 medium, 1 large
  • grater
  • whisk
  • spatula
  • large teaspoon
  • wire rack


  • 2 beetroot (about 500g)
  • 400 g self-raising flour
  • 4 tablespoons cocoa
  • 120 g butter, melted
  • 1 cup brown sugar
  • ½ cup milk
  • ½ cup canola oil
  • 4 eggs
  • 200g dark chocolate chips

What to do

  • Set out your equipment and ingredients.
  • Preheat the oven to 180ºC. 
  • Insert the paper muffin tin liners into the muffins tins.
  • Peel the beetroot.  
  • Finely grate the beetroot using the fine side of the grater.
  • Sift the flour and cocoa into the large bowl then set aside.
  • Whisk the eggs and milk together in the medium bowl.  Add the sugar and oil and whisk to combine, then add the melted butter.  Add the grated beetroot using a spatula.
  • Make a well in the dry ingredients, and pour the wet ingredients onto the dry ingredients, then, using the spatula, fold together being careful not to over-mix – muffin mix should look lumpy.  Finally fold in the chocolate pieces.
  • Spoon the mixture into the holes of the muffin tin.
  • Bake for 15 minutes until the muffins and well risen and feel springy.  Remove from the oven and allow to cool in the tin for a few minutes before turning out onto the wire rack.
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