Chocolate and Beetroot Muffins (Healthy alternative!)
- 500 ml Sasko Self-Raising Flour (250g)
- 80 ml cocoa powder
- 250 ml castor sugar (100g)
- 2 large eggs, lightly beaten
- 80 ml vegetable oil
- 80 ml buttermilk
- 250 g (2-3) medium beetroots, peeled, cooked and grated. Keep any leftover juice.
Preheat the oven to 180°C and line a 12-hole muffin tray with muffin cases.
Sift the flour and cocoa powder together, add the castor sugar, egg, oil, buttermilk and beetroot. Mix to form lumpy dough. Do not over mix.
Spoon the mixture into the prepared muffin cases, ¾ full. Bake for 20-25 minutes.
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