We had a young friend visiting the other day who loves to cook (he’s nine), so whenever he’s here I try to whip up a little something with him. We made these, using beetroot puree. They take just minutes if you have the puree pre-prepared, and they are so simple that kids can do all the steps with little supervision.
All was going very well until lick-the-spoon time, which my little friend politely declined. What the…?!! Ahh…the beetroot. I guess it’s pretty weird mixing beetroot and chocolate if you’re used to the tinned variety in your sandwich. Just have a little taste with your finger, I said, then toss it into the sink. He did, just a tiny one. The shock on his face was priceless. Whoa..that’s so good!!! he said, and got stuck into the rest of the spoon. Laughter all round. I love cooking with kids, challenging them and sharing their delight at a new culinary discovery.
1 1/3 cups (185g) of beetroot puree ( you need about 2 large beetroot to make this much)
1 ¾ cups (260g) self-raising flour
1/3 cup (35g) cocoa powder
1 cup (220g) caster sugar
2 eggs, lightly beaten
1/3 cup (80ml) light olive oil
1/3 cup (80ml) milk
Preheat oven to 200°C.
Grease a 12 hole (1/3 cup capacity) muffin tin.
Sift the dry ingredients into a large bowl.
Stir in beetroot and the remaining ingredients. Do not overmix.
Spoon mixture into prepared pan. Bake in oven for about 25 minutes, or until springy to the touch, then cool on wire racks.