Chocolate Muffins with Beetroot

Preheat the oven to 180 °C top/bottom heat (with convection). Place a small bowl of water on the bottom of the oven to create steam – this makes the muffins extra moist.

Finely purée the cooked beetroot together with the eggs and vegetable oil. Then add the sugar and kefir and mix everything thoroughly.

In a large bowl, sift and mix flour, baking cocoa, salt, baking soda, and baking powder.