Spiced chocolate beetroot muffins
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.