Chocolate & beetroot muffins

Place 12 muffin cases into a muffin tray.

Preheat oven to 200°C fan oven (220°C electric oven, gas mark 7)

Sift the flour, cocoa powder and bicarbonate of soda into a large mixing bowl.

Peel and grate the beetroot.

Stir the sugar and grated beetroot into the flour mixture.

Place 100g butter or margarine into a jug and melt in a microwave.

Crack the egg and add to the melted margarine (or mashed banana) and add to the margarine along with 100ml milk.

Stir into the dry ingredients until it forms a smooth batter. Add more milk a little at a time until it is a thick pourable consistency.

Stir in most of the chocolate chips, keeping enough to sprinkle on top.

Pour the mixture into the measuring jug.

Pour an equal amount into each muffin case. Sprinkle the remaining chocolate chips on top.

Bake for 15 minutes. Check if cooked by sticking a small sharp knife into the centre of a muffin. The muffins are cooked when the knife comes out clean. Leave to cool.