Ingredients:
300g cooked and peeled beetroot, cut into quarters
4 eggs
300ml milk
200g melted butter
2 tsp vanilla essence
450g self raising flour
200g sugar
50g cocoa powder
100g chocolate chips (optional)
(makes 24 muffins; the recipe works without eggs too)

Method:
1. Preheat the oven to 170°C. Line a muffin tin with cases.
2. Blend the beetroot, eggs (if using), milk and vanilla. Blend until smooth and pink.
3. Sieve the flour, sugar and cocoa powder into a bowl and mix well.
4. Add the pink beetroot mix, melted butter and chocolate chips to the bowl. Gently mix together.
5. Scoop into the muffin cases.
6. Bake for 25−30 minutes. Check the centre is cooked before taking out of the oven.

Recipe from littleloucooks