There is little doubt that chipping in to help in the Queen's Orchard, a 17th century favourite in Greenwich Park, has changed the way I approach vegetables.
From my favourite meal time sing song, "Everything green in my plate is evil", a mantra that many parents will recognise, to watching vegetables grow with pride, it was a long journey but there is no words to describe how satisfying the finishing line is.
Each fortnight, I bring home a small collection of fresh veggies which I scrubbed lovingly and pay special attention to when it comes to cook. Beetroots were a challenge, there are so many salads, cold soups and pasta/beetroot dish one can muster.
But what if beetroot was used at the "hidden ingredient", when the flavour disappear subtly to allow the texture to shine. This is exactly what happens with this muffins.
Beetroot hides behind chocolate but gives the muffin an extra moist texture. Gorgeous.
Beetroot & Chocolate Muffin
the recipe recommended cocoa powder but I used 40g drinking chocolate powder. If you use cocoa powder increase the sugar.
90g plain flour,
2 teaspoons baking powder,
100g golden caster sugar,
200g peeled and diced cooked beetroot, has to be fresh beetroot, no beetroot in vinegar
2 large beaten eggs
100ml corn oil
1 teaspoon organic vanilla extract (optional)
icing sugar for dusting (optional)
Preheat oven to 180 degrees centigrade/gas 5
Sieve all flour, baking powder in a bowl and add sugar
Whisk beetroot, eggs in a food processor until smooth
Add the beetroot mixture, oil, vanilla (if using) to the flour mixture
Prepare muffin tray: place paper case in each hole
Pour equal mixture in each
Bake in oven for 25 minutes. After 20 minutes check with a knife if ready