BEETROOTS are Red, Violets are Blue, I’ve got a beetroot muffin for you!

14 Feb


Whether we have been dreading it or looking forward to it and planning the purchase of random ‘love’ gifts for you partner for weeks; the day is finally here.

I was so close to having a Valentines this year, yet once again so far.  But not to worry (…and please don’t feel sorry for me) I have just been baking to compensate!

I hope you all have a fabulous Valentines day and if you are cooking tonight, please do make these little muffins.  They are great fun, deliciously moist and a stunningly beautiful little muffin.  ENJOY!

Preparation Time: 10 minutes

Cooking Time: 20 minutes


  • 180g plain flour
  • 60g cocoa powder
  • 2 tsp baking powder
  • 150g light brown sugar
  • 3 eggs
  • 150ml vegetable oil
  • 250g cooked beetroots (not pickled!)
  • 1 tsp vanilla extract

How to make these love muffins…

First things first – you are not going to be able to make a love muffin unless you have a love heart shaped muffin tray, or at least a muffin tray with love heart shaped paper cases.  So, sorry but you are going to need to invest in those… and quick!

The muffins are so easy to make.  The first thing you need to do is to prepare the muffin tray and preheat the oven to 180 degrees (Gas Mark 4).  Now you can get all your dry ingredients ready, so weigh out the flour, cocoa powder and baking powder and then sieve them into a large mixing bowl.  (It is important to sieve here as you do not want lumps of cocoa powder).

Add the sugar to the dry ingredients and then mix well so that the flour, sugar, cocoa powder and baking powder are all combined together.

Make a well in the centre of the dry ingredients using a large spoon and then crack the eggs into here.  (You may want to bread each into a cup first just to check they are fresh/not bad, and then you can pour them into the well).

Measure out the vegetable oil into a measuring jug and then to this add the 250g of cooked beetroot.  This is the fun bit (and if you have children then will love doing this!), its BLENDING TIME!  So, insert the blender into the centre and blend until you have a smooth, light pink mix.

Add the bended oil and beetroot to the well along with the eggs and then using a fork or a metal spoon and start to bring together all the ingredients.  Keep mixing (not beating) until there are no pockets of flour and the mixture is smooth and deep in colour.

Spoon the mixture into the muffin cases/tray until each compartment is about two thirds full.  Bake in the oven for 20 minutes.  When you take them out of the oven they should have risen beautifully and if you insert a skewer or knife into the centre it should come out clean.  If not then pop them back into the oven for 3 minutes.  Repeat until cooked.  Remove from the baking cases/moulds and leave to cool on a cooling rack.



2 Responses to “BEETROOTS are Red, Violets are Blue, I’ve got a beetroot muffin for you!”

  1. sylviadewy February 26, 2013 at 1:43 pm #

    This looks so yummy 🙂

    • gemsfoodgems February 26, 2013 at 10:37 pm #

      Thank you! I made them today and they are utterly yummy 🙂

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