Spiced cho­co­late beet­root muffins

The Mail on Sunday - You - - Food Annie Bell -

MAKES ABOUT 12 80ml ground­nut oil or veg­etable oil 2 large eggs 80g good qual­ity plain live yo­ghurt 200g light mus­co­v­ado sugar 225g plain flour (or plain gluten-free for ex­am­ple Doves Farm) 25g co­coa 2 heaped tsp bak­ing pow­der ½ tsp each ground gin­ger and ground cin­na­mon 175g coarsely grated raw beet­root 100g dark or white cho­co­late chips freeze-dried rasp­berry pow­der to dec­o­rate (op­tional)

Pre­heat the oven to 200C/180C fan/gas 6 and ar­range 12 pa­per muf­fin cases in a muf­fin tin or two. Al­ter­na­tively you can make mini loaves, see note right.

Whisk the oil, eggs and yo­ghurt in a large bowl, then add the sugar and whisk to get rid of any lumps. Sift the flour, co­coa, bak­ing pow­der and spices into an­other large bowl. Pour the wet in­gre­di­ents over the flour mix­ture and stir to blend. Fold in the beet­root and three quar­ters of the cho­co­late chips.

Fill the cases by half to two thirds, scat­ter over the re­main­ing cho­co­late chips and bake for 20-25 min­utes or un­til risen and crusty. Leave to stand for 10 min­utes before trans­fer­ring to a wire rack to cool. Dust with a lit­tle freeze-dried rasp­berry pow­der if you have some. They keep well for a cou­ple of days and can be re­warmed if wished. FOR MINI LOAVES You can also make the muffins in mini loaf cases as in the picture on page 61 (we used stan­dard-size pa­per moulds from the su­per­mar­ket, 10cm long x 5cm wide x 4cm high). You should get about 8-10.

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