This is a favourite muffin recipe - and healthy too using beetroot and sunflower oil
Beetroot and chocolate muffins
Peel and grate 2 medium cooked and cooled beetroots. Put into a large bowl and whisk in 3 medium eggs, 1 teaspoon vanilla extract, 175ml (6 fl oz) sunflower oil, 225g (8oz) caster sugar, and 100g (3 1/2oz) dark chocolate chunks. Sift 175g (6oz) self raising flour and 50g (2oz) cocoa powder together and stir into the wet mixture until just combined. Divide to fill a 12 hole muffin tin lined with paper cases and bake at 180C (160C fan) gas mark 4 for 15-20 mins until risen and cooked through.