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Make some tasty chocolate muffins with a beetroot and parsley twist.
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Preheat the oven to 180C/355F/Gas 4. Arrange paper
muffin cases in a muffin tin with 12 moulds.
Sift the cocoa powder, flour and baking powder into a
bowl. Mix in the sugar and leave to the side.
Add the beetroot and parsley in a food processor and blend until it's soft like a purée. Add
the eggs, one at a time, then add the vanilla and oil and blend some more until it's all smooth.
Make a little hole or well in the centre of the dry ingredients, add
the beetroot mixture and lightly mix. Then start to pour the mixture into the muffin cases.
Put in the oven (ask a parent or guardian to help.) Bake for 30 minutes.
When ready let them cool down on a wire rack and dust with icing sugar. Add some parsley to decorate then share with your friends!
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