Chocolate beetroot muffins
Kids can help make these delicious lunchbox muffins
- 25 minutes
- Makes 12
- 0.5 of 5 a day
- Kcal113
- Fat3g
- Salt0.3g
- Sugar9.6g
Recipe by: Mixer
| Eat Move Learn cook
Ingredients
- 150g self-raising flour (wholemeal)
- 2 teaspoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 250g steamed beetroot (in natural juices), grated
- 1 large egg, beaten
- 2 tablespoons sunflower oil
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey (36g honey)
- 100g sultanas
Method
- Preheat the oven to 170oC/Fan 150o
- Sieve the flour into a large mixing bowl. Add the cocoa powder, baking powder and cinnamon. Mix them together.
- Then add the beetroot, egg, oil, vanilla extract and maple syrup to the large mixing bowl with the dry ingredients. Stir all the ingredients together until the mixture is runny.
- Add the sultanas and stir to mix in well.
- Now put 12 muffin cases into the mini muffin tray. Spoon the mixture into the cases. Ask an adult to help you put the tray into the oven.
- After 12–15 minutes ask an adult to take the muffins out of the oven. Leave them to cool for at least 5 minutes.
- When they have cooled put them on a plate and enjoy one! You can keep the extra muffins in a tin for later.
If you have a food processor, ask an adult to use it to chop up the beetroot into small pieces. This is a lot less messy than grating it by hand.
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