Recipe: Beetroot Chuffins


Beetroot chuffins

Beetroot chuffins


  • 3 medium eggs
  • 135g soft, light muscovado sugar
  • 150g grated, fresh beetroot (wear rubber gloves if doing it by hand!)
  • 175g self-raising flour
  • 1 heaped tsp baking powder
  • 50g cacao powder (or cocoa powder)
  • 150ml fat-free natural yoghurt
  • 1 tbsp. vanilla essence
  • 100g plain chocolate, roughly chopped


  1. Pre-heat the oven to 180oC/ fan 160oC/Gas 4
  2. Line a 12-hole muffin tin with paper muffin cases
  3. In a bowl, whisk the eggs and sugar together with an electric whisk for at least 10 minutes until light and foamy and the volume has increased
  4. Whisk in the beetroot (and marvel at the gorgeous colour!)
  5. In another bowl, sift the flour, cacao and baking powder
  6. Fold the dry ingredients into the wet
  7. Carefully fold in the yoghurt, vanilla and chopped chocolate
  8. Spoon equally among the cases
  9. Bake for 15 minutes, checking they are springy to the touch before removing from the oven
  10. cool in the tin for a few minutes and eat at least one before it cools!!


These have a gorgeous colour and an earthy, smoky flavour. You can taste the beetroot a little but it really works. If you wanted to 'hide' the beetroot I'd up the sugar content a little but all my taste testers said they loved them as they were so give them a try first 😀

Powered by Zip Recipes


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.