Chocolate Beetroot Muffins with Cream Cheese Frosting

These muffins make a fantastic treat. Adding beetroot increases their fibre content and provides a source of folic acid and antioxidants. The beetroot will also keep the muffins nice and moist, making a tasty treat with a surprising healthy twist

Ingredients: 

• 180g plain flour
• 70g cocoa powder
• 200 ml vegetable oil
• 250g cooked beetroot
• 3 eggs, beaten
• 160g light brown sugar
• 2 tsp baking powder
• 1 tsp vanilla essence
• 140g Philadelphia cheese
• 110g confectioners’ sugar

Preparation:

-       Preheat the oven to 180C/gas mark 4 and grease a muffin tray.

-       Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set these dry ingredients aside.

-       Puree the beetroot in a food processor/blender. Set aside 2 tablespoons of the beetroot puree. Pour the rest into a large bowl.

-       Add the eggs one at a time, then add the vanilla and oil and whisk until smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and mix it all lightly. Pour into the tray.

-       Bake for 20 to 25 minutes, or until an inserted skewer comes out clean.

-       After removing from the oven, leave for 10 minutes before taking out of the tray. Cool on a wire rack.

-       To prepare frosting: combine the confectioners' sugar and cream cheese with the beetroot puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled muffin with a generous 1 tablespoon of frosting.