MUFFINS part 2


BEETROOT AND CHOCOLATE MUFFINS with coffee cream cheese icing:

I have just picked some gorgeous baby beetroots from my garden, and I was back on the web site when I came across the Beetroot and Chocolate Muffin recipe. I’ve made chocolate and beetroot cakes before and I love the combination of the beetroot and chocolate together. You can taste the beetroot in the cake but its subtle, and I love the depth of colour that it adds.

These muffins are rich and decadent and one will do,unless you are a chocaholic 🙂 And of course once again a big hit with the kids and Hubby. I love the coffee flavoured icing, it was beautiful and it balanced really well with the richness of the muffins. An after thought I had was how nice it would be to add a little chocolate coated coffee bean to the top (that’s for next time), I have plenty more beetroot to use. I didn’t follow the recipe exactly I added 1/2 teaspoon of instant coffee to the muffin mixture, and I made my own coffee cream cheese icing.



  • 175g cooked beetroot
  • 3 large eggs
  • 200g self raising flour
  • 200ml vegetable oil ( I used bran oil)
  • 200g caster sugar
  • 1/2 teaspoon instant coffee
  • 100g instant drinking chocolate, or cocoa powder ( I used premium dutch cocoa)
  • 1 x 200g dark chocolate bar, grated ( I used premium dark cooking chocolate)


  • 250g cream cheese
  • 1 teaspoon instant coffee


  1. Pre-heat oven to 190 degrees
  2. Place beetroot into food processor and whiz to a pulp
  3. Place beetroot pulp ,eggs, sugar and cocoa/drinking chocolate into a large bowl mix well , and then beat in oil slowly until well combined.
  4. Fold in grated chocolate
  5. spoon mixture into 12 hole muffin tin and bake for 20-25 minutes.
  6. Transfer to wire rack to cool completely
  7. For icing combine all ingredients and beat together, spread or pipe onto cooled muffins.

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One thought on “MUFFINS part 2

  1. Jenny's Ramblings April 12, 2013 at 4:29 pm Reply

    These muffins look so decadent I want 1right now

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