Bake sale recipes · British recipes
Chocolate and blackberry muffins
These easy chocolate and blackberry muffins are a great way to use up foraged blackberries. Beetroot adds a subtle flavour, plus provides moisture and excellent texture. Why it’s so good: Chocolate, beetroot and blackberries are a match made in heaven; earthy, rich, fruity and indulgent flavours perfect for a muffin. These simple muffins are the perfect bake to make with kids during the summer holidays, especially after a morning foraging for fresh blackberries. Easy swaps: Raspberries or blackcurrants (if you can get hold of them) are a great substitution. Make the most of a hedgerow haul with more brilliant blackberry recipes.
Dairy-freeVegetarian
ServesMakes 12
Hands-on15 min
Oven20 min
DifficultyEasy
Method
Arrange paper muffin cases in a 12-mould muffin tin and heat the oven to 180ºC/160ºC fan/gas 4. In a food processor, blend the cooked beetroot into a smooth pureé, then add the eggs and the oil. Whizz again, then add the sugar. Sift the flour, cocoa powder and baking powder into a bowl, then pour into the food processor and whizz again until all combined.
Halve 6 blackberries and set aside, then roughly chop the rest. Gently fold the chopped berries into the mixture using a tablespoon, then divide among the muffin cases and top each one with the reserved berry halves.
Bake for 25-30 minutes or until a skewer pushed into the centre comes out clean except for a few damp crumbs. Cool on a wire rack, then store in an airtight container – or enjoy them still warm.
Nutrition
| Calories | 290kcals |
|---|---|
| Fat | 15g (2.7g saturated) |
| Protein | 5g |
| Carbohydrates | 31g (20g sugars) |
| Fibre | 3.1g |
Rate & review
If you loved this
See all →More bake sale recipes
Raspberry loaf cake
◆ Easy
Curly Wurly raspberry traybake
🍽 Makes 32 pieces◆ Easy
Easy butterfly cakes
🍽 Makes 12◆ Easy
Keep browsing
