These Chocolate and Beetroot Muffins are a great lunchbox snack
500 ml Sasko Self-Raising Flour (250g)
80 ml cocoa powder
250 ml castor sugar (100g)
2 large eggs, lightly beaten
80 ml vegetable oil
80 ml buttermilk
250 g (2-3) medium beetroots, peeled, cooked and grated. Keep any leftover juice.
Preheat the oven to 180C and line a 12-hole muffin tray with muffin cases.
Sift the flour and cocoa powder together, add the castor sugar, egg, oil, buttermilk and beetroot. Mix to form lumpy dough. Do not over mix.
Spoon the mixture into the prepared muffin cases, 3/4 full. Bake for 20-25 minutes.
Recipe and video provided courtesy of I Love Cooking.