Carrot and tahini muffins
Give classic carrot cake an upgrade with a silky smooth, nutty tahini buttercream – these easy muffins make for the perfect mid-afternoon pick-me-up
Beetroot brownies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 250g unsalted buttercut into cubes, plus extra for the tin
- 375g raw beetroot
- 250g dark chocolatechopped
- 3 medium eggs
- 250g golden caster sugar
- 150g self-raising floursifted
- 1 tbsp cocoa powder
Nutrition: per serving
- kcal325
- fat20g
- saturates11.9g
- carbs31.5g
- sugars23.1g
- fibre2.3g
- protein3.7g
- salt0.2g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square cake tin and line with baking paper. Trim, peel and quarter the beetroot, wearing gloves to prevent staining. Tip into a microwaveable bowl with a splash of water, cover and cook on high for 10-12 mins or until tender. Cool, then coarsely grate (you should get about 250g grated cooked beetroot). Set aside.
step 2
Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring until smooth (ensure the bowl doesn't touch the water). Cool slightly.
step 3
Beat the eggs and sugar together using an electric whisk until thick and creamy. Slowly pour in the melted chocolate mixture and fold together using a rubber spatula. Gently fold in the flour until just combined, then fold in the grated beetroot.
step 4
Pour the batter into the prepared tin, level the surface and bake for 40 mins or until only a few crumbs cling to a skewer or cocktail stick when it is inserted into the middle of the brownies. Cool completely in the tin on a wire rack. Lift out of the tin, dust with the cocoa powder and cut into 16 squares.
