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Hazelnut, beetroot and chocolate muffins
Makes 12 Cakes, Bread and Pastries
Ingredients
- 120g plain flour
- 50g ground hazelnuts
- 150g sugar
- 11⁄2tbsp vanilla sugar
- 50g cocoa powder
- 2tsp baking powder
- 200g cooked beetroot
- 150ml rapeseed oil
- 3 eggs
- 100g dark cooking chocolate
- 50g icing sugar
- 11⁄2tbsp beetroot juice
- red food colouring
- 80g hazelnuts
You will need
- 12-hole muffin tin
Method
Preheat the oven to 180C/160F/ Gas 4. Line the muffin tin with paper cases; alternatively, butter the holes and dust them with flour to get beautifully smooth muffins.
Combine the flour, ground hazelnuts, sugar, vanilla sugar, cocoa powder, baking powder and a pinch of salt.
Coarsely chop the beetroot and transfer to a tall mixing bowl with the oil. Finely blend with a stick blender, then add the eggs, one by one. Stir in the dry ingredients in 3 batches to combine well.
Divide the batter among the muffin holes, filling them two-thirds full. Bake for 22 minutes. Use a toothpick to test for doneness. Cool, then remove from the tins.
Melt the dark cooking chocolate in a bowl over a saucepan of simmering water. Whisk the icing sugar, beetroot juice and a little food colouring together to make a bright pink icing. Chop the hazelnuts and dry-roast in a frying pan until they smell fragrant. Glaze half of the cooled muffins with the chocolate and the other half with the icing. Sprinkle with the nuts.
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