Until now I have used beetroot for dinner dishes or salads only. We like the strong colour and mild taste of cream of beetroot soup or the best-of-all-time Easter beetroot soup with eggs, horseradish and sausages. I often prepare salad with baked beetroots and feta cheese or grand beetroot carpaccio with goat's cheese and walnuts.

Today for the first time I used beetroots for dessert. I prepared chocolate muffins with beetroots. My family can't believe it, but since I once prepared muffins with courgette, why not beetroot muffins too? Day by day my family grows accustomed to new things on our table.

The recipe for the beetroot muffins comes from www.jadlonomia.com.

Ingredients:
1 big banana
250ml of vegetable milk
1 tablespoon of cider vinegar
125g of brown sugar
½ cup of beetroot purée
80ml of oil
175g of flour
3 tablespoons of cocoa
1 teaspoon of baking soda
½ teaspoon of baking powder

Clean the beetroots thoroughly, cut the stumps off, and wrap them in aluminum foil. Heat the oven up to 190C and bake for around 45-50 minutes. Leave to cool down, peel and blend thoroughly.
Heat the oven up to 180C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Blend the banana, vegetable milk, sugar, beetroot, cider vinegar and oil. Mix in the flour, cocoa, baking soda and baking powder in a separate bowl. Add the wet ingredients to the dry and mix them in. Put the mixture into the paper muffin moulds and bake for 25 minutes.
Sprinkle with the caster sugar or decorate with chocolate icing before serving.

Enjoy your meal!

Try also
Millet groats muffins with cranberries
Shortbread muffins with plums
Oat-banana muffins with raspberries