Beetroot and chocolate muffins


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My beetroot and chocolate muffins make a tasty treat. Why not grow your own beetroot to use?

To make 10 mini muffins you need to get together these ingredients:

  • 120g self-raising flour (wholemeal is best)

  • 1 1/2 teaspoons cocoa powder

  • 1/2 teaspoon baking powder

  • 1 small egg

  • 60g light muscovado sugar

  • 90ml semi-skimmed milk

  • 2 tablespoons sunflower oil

  • 75g finely grated, peeled cooked beetroot

  • 25g chocolate chips


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You will need an adult to help you make these muffins. Ask them to help you find this equipment:

  • mini muffin tray

  • large mixing bowl

  • small mixing bowl or jug

  • whisk or fork

  • grater

  • teaspoon

  • tablespoon

  • measuring scales

  • measuring jug

  • sieve

  • wooden spoon

  • oven glove

  • paper muffin cases

Ask the adult to heat the oven to 200 degrees Celcius (Gas Mark 6).
Remember to wash you hands!

Step 1

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First sieve the flour into the mixing bowl.

Add the sugar, cocoa powder, baking powder and chocolate chips.

Mix them together.

Step 2

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Next whisk the milk and grated beetroot together in a different bowl.

Watch the milk turn pink!

Step 3

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Then add the egg, oil and milky beetroot mix to the large mixing bowl.

Stir all the ingredients together until the mixture is runny.

Don't worry if there are a few lumps.

Step 4

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Now put 10 muffin cases into the mini muffin tray.

Spoon the mixture into the cases.

Ask an adult to help you put the tray into the oven. The muffins will need about 20-25 minutes to bake.

Step 5

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After 20-25 minutes ask an adult to take the muffins out of the oven.

Leave them to cool for 5 minutes.

Step 6

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When they have cooled put them on a plate and enjoy one!

You can keep the extra muffins in a tin for later.

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