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Chocolate Beetroot Muffins with Cream Cheese Frosting


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


  • 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


-       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.