If you try to eat local and seasonal produce in England, you will have had a lot of brassicas and root vegetables recently. It might be have been dry, warm and sunny the past few weeks, but we’re only just in Spring really. Spring produce – sprouting broccoli, fennel, spring onions, green garlic – has been arriving the past month, but it’s still the tail end of the root veg season, notably that of finger and chopping-board staining, love-hate relationship beetroot.
As much as my tastes were in part shaped by old skool school dinners in the 1970s and 80s – oh, the stodgy puddings! – I never really clicked with beetroot. I eat it now and can enjoy it, especially braise-roasted with thyme, bay and citrus zest but frankly, as a cake man and a chocolate lover, I like these. The recipe was originally from Jill Dupleix but is now tweaked somewhat.
5g vanilla essence
200g cooking oil – corn or sunflower
75g cocoa powder
180g plain flour
10g baking powder
200g caster sugar
Preheat the oven 180C
Put 12 cases in a muffin tin
1. Boil 250g beetroot until tender. (You can do this in advance.)
2. Peel the beetroot then purée. You can do this in a food processor, though I’ve found the best way to achieve a smooth result is in a liquidiser with some of the oil.
3. Pour the purée into a bowl, then add the eggs, vanilla essence and the rest of the oil.
4. Stir in the sugar and a pinch of salt.
5. Sieve the cocoa, flour and baking powder into a larger mixing bowl.
6. Pour the beetroot mix into the dry mix.
7. Mix until smooth and combined.
8. Divide the mix equally between the muffin cases.
9. Bake for about 25-30 minutes and nicely risen and firm to the touch.
10. Cool on a rack.
Enjoy. Ah, the benign deceit of sneaking vegetables into fussy children! We had some sitting on a fine outcrop of Malling Down, looking over the Weald towards the North Downs, with my friends Russ and Saira and their eight-year-old daughter, Selvi. Selvi said they had beetroot brownies at school, then reeled off several other cakes with vegetables. Each one of their ten a day.*
* I’ve got an issue with this whole three a day, five a day, ten a day rhetoric. I try to scratch make as much food at home as possible, or at least do things like make fresh pasta sauces. But most Britons don’t, apparently; most of us, and indeed most in western Europe and North American, rely on packaged food, ready meals etc, something I consider almost synonymous with junk food.
This article talks about how the “UK eats almost four times as much packaged food as it does fresh produce”. This is quite depressing. You can make excuses about busy modern lifestyles and time poverty, but to me it just represents a massive disconnect between people and real food. Not to mention inconceivably vast, vast amounts of packaging that ends up in landfills, where it’ll lie for thousands of years, a record for alien archaeologists who arrive long after our civilisation has driven itself into unsustainable oblivion.
As we’re a family that doesn’t rely on packaged food, I don’t buy into the ten-a-day line. If you live on packaged junk, then maybe the ten a day is aimed at you, to offset the damage done by an estrangement from real food. But if you live on real food, with nutritious wholegrains in real bread for example, I don’t believe you need to sit and assiduously eat ten apples or whatever.
5 responses to “Chocolate beetroot muffins”
a touch of cayenne pepper in the beetroot for some added peps?? Thanks very much for the post.
Thanks. Give it a try!
Hear, hear Dan – so agree with you on the subject of the old 5 a day business. And the muffins look fantastic too.
I can make a batch when we visit if you have any beetroot from your veg box, but I doubt we’ll be needing extra chocolate over Easter weekend….
Completely agree, and I think this 10 a day business (and the portions are enourmous) is so out of whack with most people are eating it would be better to just suggest practical things like a crunch plate (carrots, fennel, cucumber) before you serve kids their packaged dinner!