Chocolate Beetroot Muffins

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Line paper muffin cases in a 12-mould muffin tin.
3. 3
   Sift the cocoa powder, flour and baking powder into a bowl.
4. 4
   Mix in the sugar, and set aside.
5. 5
   Puree the beetroot in a food processor.
6. 6
   Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
7. 7
   Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
8. 8
   Divide this mixture over the 12 muffin cases.
9. 9
   Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
10. 10
    Cool on a wire rack and dust with icing sugar to serve.