60g plain flour
30g cocoa powder
85g golden caster sugar
85g vacuum-packed cooked beetroot
1 eggs
70ml light olive oil/vegetable oil
1tsp extract vanilla
1 tsps baking powder

Method
1. Preheat the oven to 160°C and place 6 cases in a muffin tray. 2. Sieve all the dry ingredients into a large bowl.
3. Add the beetroot, eggs, oil and vanilla to a blender and blend until smooth.
4. Add the beetroot mix to the flour mix and combine with an electric whisk on a low setting until just combined.
5. Divide the mixture between the 6 cases. Fill the cases to 1/2 full and bake in the oven for 30 mins. Remove and cool in the tins for 10 mins before popping onto a cooling rack.