Chocolate Beetroot Muffins
Lovely and moist and keep well.....if they don't all get eaten !! Recipe can also be used to make a large cake. bake for 1 hour if making the large cake. Given to me by a friend in Perth Australia
1 1/2 cups of veg/sunflower oil 2 cups caster sugar 2 tsp vanilla essence 2 1/2 cups plain flour 1/2 cup cocoa 2 tsp salt 2 tsp bicarb soda 1 x 825g pack of cooked beetroot drained and blended 3 large eggs Frosting 125g cream cheese 30g chocolate melted 1 1/2 cups icing sugar sifted
Beat eggs in large bowl sift dry ingredients together Fold lightly into egg mixture add beetroot. DO NOT OVERMIX Bake in muffin cases at around 190c for about 30 - 35mins until springy to touch Remove from oven, allow to cool in the tins for 10 mins and then place onto a wire rack to cool completely. Frosting - beat cream cheese until creamy, Blend in the melted chocolate, fold and blend in the icing sugar. Spread over cooled muffins.
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