In Food on Sunday 4th Nov, 2018

Delicious chocolate and beetroot muffins

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A delicious option for an afternoon tea snack!

These sweet treats aren’t your average afternoon tea muffins. The unique recipe mixes the delicious flavours of beetroot and chocolate to create a lighter option to enjoy alongside your cup of tea or coffee. You can whip these up in absolutely no time at all and have them fresh and still warm straight from the oven. Otherwise pop them in an airtight container and they’ll last in the fridge for about a week. To add a bit of crunch to the dense muffins, pop some chocolate chips in the mix for something a bit different. Enjoy!


  • 75g cocoa powder
  • 180 g plain flour
  • 2 tsp baking powder
  • 250g caster sugar
  • 250g cooked beetroot
  • 3 large eggs
  • 200 ml corn oil
  • 1 tsp vanilla extract


  1. Preheat oven to 180C. Place paper muffin cases in holes of a 12-hole muffin tin. Sift cocoa powder, flour and baking powder in a medium bowl. Add sugar. Stir.
  2. Place beetroot in food processor. Pulse until smooth. Add eggs, one at a time. Add vanilla and oil. Blend until smooth.
  3. Create a well in centre of dry ingredients. Pour in beetroot mixture and lightly mix. Spoon batter into each muffin case. Bake for 30 minutes or until the top is firm when pressed with a finger. Cool on a wire rack. Serve.