Ingredients:
1 1/4 cups self raising flour
1 cup whole wheat flour
1 teaspoon bicarbonate of soda
4 tablespoons cocoa
1/2 cup brown sugar
425 g beetroots, well drained, sliced
3 tablespoons vegetable oil
1 (200 g) containers low-fat yogurt, natural
2 egg whites
2 granny smith apples, peeled and grated
Directions:
Mix the self raising flour, wholemeal flour, bicarbonate of soda, cocoa and sugar together in a large bowl.
Puree the beetroot with the oil, egg whites and yoghurt in a food processor or with a hand held blender.
Add the beetroot mixture and grated apple to the dry ingredients, and mix until just combined.
Spoon the mixture into a greased 12 x 1/2 cup muffin tray, and bake in a preheated oven at 180 C for 20 minutes. Stand for 5 minutes before turning out.
Lightly dust with icing sugar to serve.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.