Chocolate and Beetroot Muffins

Methods

• To make the muffins, preheat the oven to 190 º C. Line each dent in a muffin tray with paper cases.
• Sieve flour, cocoa powder, baking soda and baking powder together into a bowl.
• Take chocolate and butter in another bowl and melt on a double boiler or in the microwave.
• Whisk eggs and sugar in a mixing bowl till creamy. Add the chocolate mixture, yogurt and milk and mix well.
• Add flour mixture and fold in well. Add grated beetroot and mix well.
• Spoon this into the paper cases in the muffin tray, keep the tray in the preheated oven and bake for 25 minutes or till just springy to the touch.
• Take the tray out of the oven and set aside to cool.
• Put the chocolate frosting in a piping bag fitted with a star nozzle and pipe chocolate frosting on top of each muffin, garnish with chocolate chips and candies and serve.