Ingredients
- 45g butter
- 80g soft brown sugar
- 25g Greek yoghurt
- 1 medium egg
- 80g whole raw beetroot, unpeeled and scrubbed
- 40g milk or dark chocolate chips, or half of each
- 1 tablespoon cocoa powder
- 80g self-raising flour
For the topping: –
- 50g milk chocolate chips
- 10g butter
Method
- Melt the butter in your bowl. Cover the bowl to avoid the butter spitting.
- Using a pastry brush, brush 6 muffin holes with melted butter
- Weigh the sugar and the yoghurt into the rest of the melted butter. Whisk together until smooth
- Crack the egg into your mixture and whisk in
- Grate the unpeeled, washed beetroot onto a piece of greaseproof paper (be very careful – beetroot stains everything!) and carefully tip this into your mixture. Whisk again
- Weigh the chocolate chips and stir these into your mixture
- Weigh the flour and cocoa and sift these into the mixture. Stir gently then stop (over-mixing will make your muffins tough)
- Carefully spoon the mixture into your muffin tin (it will make 6)
- Bake at 175/325/Gas Mark 3 for 18 mins
- For the frosting, melt the chocolate and butter in the microwave.
- Once your muffins are cooled, spread your muffins with the frosting
