Chocolate and beetroot muffins

Instructions

1 Heat the oven to 180°C/fan 160°C/gas 4. Line a muffin tray with 12 paper cases.

2 In a large bowl, whisk the eggs and sugar together for 10 min to make a light and fluffy batter that’s grown in volume. Gently stir in the beetroot.

3 Sift over the flour, cocoa and baking powders, then carefully fold into the mixture. Fold in the yogurt, vanilla bean paste and chopped chocolate.

4 Spoon the batter into the muffin cases until they’re three-quarters full, then bake for 15–20 min. Remove the muffins from the oven and allow to cool slightly in the tray. Remove to a wire rack to cool completely.