Beetroot and chocolate muffins with chocolate frosting

Those chocolate muffins don't look like anything healthy, though there is vegetable in them. It may be  a way to trick a child or stubborn teenager to get some fiber. There is no strong beetroot flavour in those muffins although you can taste the shreds of it. Additionally I covered the muffins with rich chocolate frosting as additional camouflage to the vegetable. The muffin recipe comes from Carol Pastor '75 best ever muffins' cook book. The frosting recipe comes from this website. 

Ingredients for 11 muffins:

• 115g dark chocolate
• 115g butter
• 250g cooked beetroot
• 3 eggs
• 225g self - rising flour
• 1/2 tsp baking powder
• 200g caster sugar

Preheat the oven to 180C. line muffin tin with paper cases.

Great the beetroots into small shreds.

Melt the chocolate and butter in a bowl over a pan of simmering water or in microwave. Mix them well. When ready stir in the beetroot and lightly beaten eggs. 

Sift the flour, baking powder and sugar, mix well. Add to the chocolate mixture. Mix until just combined. 

Spoon the batter into paper cases, 3/4 full.

Bake for 25 minutes until risen.

Remove from the oven and transfer to wire rack to cool down. 

baked

While the muffins are cooling down prepare the frosting.

Ingredients for frosting:

• 60g margarine
• 60g cocoa powder
• 90 ml milk
• 1 tsp vanilla
• 460g icing sugar

Melt the margarine either in a sauce pan over a heat or in a microwave.

Pour it into an electric mixer bowl. Add the cocoa powder and stir until smooth and thick. Add the milk and vanilla and beat until smooth. Gradually beat in the sugar. Beat until smooth.

Ready frosting spread over each muffin top. You can also put it in the bag add decorating tips and decorate your muffins as you desire. 

Enjoy !