Chocolate & beetroot muffins/traybake

Recipe⬇️ follow me for more easy family recipes 💜SAVE the recipe!! Batch baking and the extra goes in the freezer. If your school allows use them for lunches otherwise them make a nice afterschool snack 🌱I love adding veg to bakes when ever I can- the beetroot flavour is noticeable but not storing. My 5 year old picky eater will eat these happily! My beetroot is Irish and organic from (this isn’t an ad, but I do recipes weekly for them) 🥚I accidentally forgot to add the eggs😄 it still turned out good just more fudgy. So yes you can bake with or without eggs!! Chocolate & beetroot muffins/traybake Makes 24 reg muffins OR 2 x 20cm traybakes Or 12 muffins and 1 x 20cm traybake -300g cooked and peeled beetroot- quartered -4 eggs (works without eggs also) -300ml milk -200g melted butter -2 tsp vanilla extract or essence -450g self raising flour -200g sugar -50g cocoa powder -100g white chocolate chips -optional If you’re using raw beetroot to begin with steam, roast or boil them until completely cooked and cooled first. Preheat the oven to 170C. Line a muffin tin with 12 paper cases and a 20cm baking tray with parchment paper. Add the beetoots, eggs if using, milk and vanilla to the powerful blender. Blend until smooth and pink. Sieve the self raising flour, sugar and cocoa powder into a mixing bowl, mix well. Pour the pink beetroot mix, melted butter and the white chocolate chips into the mixing bowl. Gently mix until there are no dry bits of flour. Scoop into the 12 muffin cases and pour the rest into the lined tin. Bake for approx 25-30 minutes. Check it is cooked using a cocktail stick when it comes out clean it’s ready. For the traybake, allow to cool and then cut into pieces. . . . . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet