Chocolate and blackberry muffins
- Portion size: Makes 12
- Prep time 15 min. Cook time 30 min
- Difficulty: easy
These easy chocolate and blackberry muffins are a great way to use up foraged blackberries. Beetroot adds a subtle flavour, plus provides moisture and excellent texture.
- Why it’s so good: Chocolate, beetroot and blackberries are a match made in heaven; earthy, rich, fruity and indulgent flavours perfect for a muffin. These simple muffins are the perfect bake to make with kids during the summer holidays, especially after a morning foraging for fresh blackberries.
- Easy swaps: Raspberries or blackcurrants (if you can get hold of them) are a great substitution.
Make the most of a hedgerow haul with more brilliant blackberry recipes.
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Ingredients
- 250g cooked beetroot (check they’re not in vinegar!)
- 3 large eggs
- 150ml sunflower oil
- 220g caster sugar
- 170g plain flour
- 70g cocoa powder
- 2 tsp baking powder
- 100g blackberries
Specialist kit
- 12 large muffin cases
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Method
- Arrange paper muffin cases in a 12-mould muffin tin and heat the oven to 180ºC/160ºC fan/gas 4. In a food processor, blend the cooked beetroot into a smooth pureé, then add the eggs and the oil. Whizz again, then add the sugar. Sift the flour, cocoa powder and baking powder into a bowl, then pour into the food processor and whizz again until all combined.
- Halve 6 blackberries and set aside, then roughly chop the rest. Gently fold the chopped berries into the mixture using a tablespoon, then divide among the muffin cases and top each one with the reserved berry halves.
- Bake for 25-30 minutes or until a skewer pushed into the centre comes out clean except for a few damp crumbs. Cool on a wire rack, then store in an airtight container – or enjoy them still warm.
Nutrition
- 290kcals Calories
- 15g (2.7g saturated) Fat
- 5g Protein
- 31g (20g sugars) Carbs
- 3.1g Fibre
- 0.2g Salt
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