Squidgy, chocolatey, sweet and oh-so-moreish, these yummy chocolate and beetroot muffins are easier to make than you might think and are finished off beautifully with a pink cream cheese icing.
- 100g golden caster sugar
- 100g butter
- 125g self-raising flour
- 2 eggs
- 2 beetroot, whizzed into a puree, plus 1 tbsp. juice
- 3 tbsp. cocoa
- 50g chocolate chunks
- 100g icing sugar
- 50g cream cheese
Preheat the oven to 180C and line a muffin tin with 6 liners.
Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time. Sift in the flour and cocoa and stir to combine.
Fold in the beetroot and chocolate chunks. Divide between the muffin liners and bake for 20 minutes or until firm.
Leave to cool, then make the icing. Beat icing sugar, cream cheese and beetroot juice together, then drizzle all over the cooled muffins to serve.