CHOCOLATE BEETROOT MUFFINS

Preheat oven to 200°C. Grease 12 muffin cups or line with paper muffin liners.

Combine flour, sugar, ¾ cup chocolate chips (reserving ¼ cup) cocoa powder and baking soda in a large bowl. Whisk egg, yoghurt, milk, grated beetroot and vegetable oil in another bowl until smooth. Pour wet ingredients into chocolate mixture and stir until just blended.

Fill prepared muffin cups ¾ full and sprinkle with remaining chocolate chips.

Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the tray for 10 minutes before removing to cool completely on a wire rack.

Optional: After removing from the oven, sprinkle with toasted ground nuts.

PURE’N EZY BEETROOT

Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.

• wb_sunny Available All Year Round
• grass Chertsey
• check No Additives or Preservatives
• check Source of Niacin (Vitamin B3)
• check Good source of Folate & Vitamin B6

• 1 pack of LeaderBrand Beetroot, grated
• 2 cups self-rising flour
• 1 cup white sugar
• ¾ cup chocolate chips
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 1 egg
• 1 cup plain yoghurt
• ½ cup milk
• ½ cup vegetable oil
• ¼ cup chocolate chips