Ingredients

1.5 cups self-raising flour

2 Tbsp cocoa/raw cacoa

1 tsp vanilla essence

½ cup beetroot puree (2 medium beetroots, peeled and pureed)

1/2 cup rapadura sugar

2 eggs

1/4 cup of milk (cow/nut/rice/oat milk)

80 g butter or coconut oil

Frosting

150 g cream cheese

2 Tbsp Greek yoghurt

1/4 cup maple syrup

1 tsp vanilla

Method

1.      Preheat oven to 180°C.

2.      Cream butter/oil and sugar. Add eggs, milk, vanilla and beetroot puree.

3.      Gently mix in sifted flour and cocoa to combine.

4.      Spoon into lined muffin tins and bake for 20 minutes or until cooked.

5.      Frosting: beat frosting ingredients until smooth and ice muffins when cooled. Best made ahead and refrigerated. 

[1] Lidder S, Webb AJ. Vascular effects of dietary nitrate (as found in green leafy vegetables and beetroot) via the nitrate-nitrite-nitric oxide pathway. Br J Clin Pharmacol. 2013 Mar;75(3):677-96.