Dark Chocolate & Beetroot Muffins

This is a deliciously sneeky way to add an extra serve of vegetables to your day, kids and adults alike won’t suspect there is anything healthy going on here. Beetroot is a classical pairing with chocolate, beetroot with it’s sweet, earthy flavours and chocolate’s dark depths and bitter edge are a match made in dessert heaven.



Tea Cake Co. Dark Chocolate Cake Mix

1/2 medium sized beetroot finely grated

2 whole eggs and 1 egg yolk

125ml milk (dairy free milks work well too!)

150ml olive oil


1. Whisk the eggs, milk and olive oil together

2. Add the cake mix dry ingredients to the wet mixture along with the grated beetroot and mix well.

3. Pour the batter into a lined muffin tray.

4. Cook for 35-40 mins at 180 C or until the muffind when lightly pressed with your finger bounce back.

Makes 12 medium sized muffins.