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I've been making these beetroot muffins for years. My kids love them and I add them to their school lunchboxes sometimes too. The beetroot adds an earthy flavour that's subtle and goes so well with the chocolate. The bonus is that you can bake this mix in a 9 inch tin as a tray bake too. 

• 150 g cooked and peeled beetroot (quartered)
• 2 eggs (or skip them for an egg-free version)
• 150 ml milk
• 100 g melted butter
• 1 tsp vanilla extract or essence
• 225 g self-raising flour
• 100 g sugar
• 25 g cocoa powder
• 50 g white chocolate chips (optional)

Before you start

If you’re using raw beetroot, make sure to steam, roast, or boil them until soft. Let them cool completely before using.

Preheat the oven to 180°C fan. Line a 20cm baking tray with parchment paper. Or line a muffin tin with 12 paper cases.

Method

Blend the beetroot mix:

1. In a powerful blender, combine the beetroot, eggs (if using), milk, and vanilla extract. Blend until smooth and vividly pink.

Mix the dry ingredients:

2. In a large mixing bowl, sift the flour, sugar, and cocoa powder. Stir them together to combine.

Combine wet and dry ingredients:

3. Pour the beetroot mixture, melted butter, and white chocolate chips (if using) into the dry ingredients. Gently mix everything until no dry flour bits remain—be careful not to overmix!

Portion the batter:

4. Spoon the batter into the 12 muffin cases, filling them about two-thirds full or
5. pour the batter into the lined baking tray.

Bake to perfection:

6. Place both the muffins and traybake in the oven. Bake for 25-30 minutes or until a cocktail stick inserted into the center comes out clean.

Cool and enjoy:

7. Allow the traybake to cool fully before slicing it into squares or rectangles. The muffins can be enjoyed warm or at room temperature!