Directions:
- Preheat the oven to 350F.
- Line paper muffin cases in a 12-mould muffin tin.
- Sift the cocoa powder, flour and baking powder into a bowl.
- Mix in the sugar, and set aside.
- Purée the beetroot in a food processor.
- Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
- Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
- Divide this mixture over the 12 muffin cases.
- Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
- Cool on a wire rack and dust with icing sugar to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 671.52 Kcal (2812 kJ) | ||
| Calories from fat | 356.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.63g | 61% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 560.97mg | 23% | |
| Potassium | 456.59mg | 10% | |
| Total Carbs | 72.97g | 24% | |
| Sugars | 50.86g | 203% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 2mg | 3% | |
| Iron | 34.1mg | 189% | |
| Calcium | 167.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 367.19 Kcal (1537 kJ) | ||
| Calories from fat | 195.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.67g | 61% | |
|---|---|---|---|
| Cholesterol | 50.85mg | 31% | |
| Sodium | 306.74mg | 23% | |
| Potassium | 249.66mg | 10% | |
| Total Carbs | 39.9g | 24% | |
| Sugars | 27.81g | 203% | |
| Dietary Fiber | 1.89g | 14% | |
| Protein | 4.01g | 15% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 18.7mg | 189% | |
| Calcium | 91.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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