COCOLATE AND BEETROOT MUFFINS

This unusual and yummy recipe was given to me by Trish, an old friend, who now lives in Plymouth. They are so soft, moist and scrumptious and very different. The quantity makes 12 large muffins. I used cases but as long as you have a good non stick pan that you oil well, there is really no need. They also keep well, five or six days easily - not that they ever will!This uses cup measurements, which are so easy! Available anywhere, but I do like Sainsbury’s kitchen gadget aisles. 

Preheat your fan oven to 200C and prepare your tin/cases

1½  cups plain flour

1 cup oats

¾ cup soft dark brown sugar

½ cup cocoa powder

1 cup cooked, grated beetroot

½ teaspoon bicarbonate of soda

2 teaspoons baking powder

¾ cup milk [I used whole]

⅓ cup vegetable oil

1 egg, beaten

2 tablespoons golden syrup

Place all your wet ingredients together in a bowl, inc the beetroot and mix well. In a separate bowl, mix all your dry together, making sure it is evenly combined. Mix them together quite quickly and fold rather than beat. Fill the cases and bake for about 20 mins. Each case will hold about a heaped dessertspoonful.

A photo of the cut bun is on my Blog.

How easy is that? They were done and out of the oven in about half an hour! Just delicious. You could decorate, but why? You would be adding more sugar and diluting the wonderful flavours.

Note: When baking I generally use whole milk, as opposed to semi skimmed, especially in older recipes when semi skimmed was unheard of. It definitely adds to the texture and flavour. No need when all you need is a splash.