Time: 15 mins prep    Makes: 10-12 muffins    Difficulty: Moderate

Ingredients:

• 200g Self Raising Flour (Gluten free works well)
• 75g Cacao powder
• 250g (4 beets) Cooked Beetroot Pureed
• 2 Eggs
• 200ml Coconut Oil/Rice Bran Oil
• 170g Coconut Sugar

Method:

• Preheat oven to 170 celsius for fan forced ovens or 190 deg for non.
• Peel and chop beetroot and add to boiling water. Cook until soft and puree in blender.
• Sift the flour and cocoa powder into a bowl.
• Add the sugar and mix all of the dry ingredients together.
• Break the eggs into a bowl and use a fork to whisk in the oil.
• Add the beetroot to the beaten eggs and oil and whisk well.
• Add the beetroot mixture to the dry ingredients and mix everything together until it is ‘just’ mixed.
• Line a 12 mould muffin tray with muffin cases. Spoon the mixture into the muffin cases and bake for 20-25 minutes or until the muffins are well risen.
• Remove the muffins from the tin and put on a wire rack to cool.