Helen's beetroot and fudge chocolate muffins
Try Helen Brown's tasty muffins with a little extra goodness added in the form of beetroot, which is often used to make rich chocolate cakes.
Ingredients
240g self-raising flour60g soft brown sugar1tsp bicarbonate of soda40g cocoa80g dark chocolate2 eggs1 tbsp vegetable oil75ml semi skimmed milk1 cooked beetroot (finely chopped)Handful of fudge pieces12 muffin cases
Method:
Mix together all the dry ingredients in a bowl, sifting the flour.
Chop up 50g of your chocolate into small chunks before adding to the dry ingredients along with the beetroot.
In a separate bowl crack open your eggs and briefly beat them before adding your oil and milk. Add the egg, milk and oil mixture to your other ingredients and stir until all ingredients are combined.
Place your cake cases in a muffin baking tray and using two spoons fill each case until around three quarters full.
Bake in an oven at 180C for around 20 minutes.
Once cooled, completely melt the remaining chocolate by placing in the microwave for five to ten second intervals before stirring.
Use a spoon to drizzle over the muffins in pattens. Enjoy!
Get recipes from all the finalists and semifinalists
Go back to Lorraine's Taste Off