Ingredients

Instructions

  1. Mix the self raising flour, wholemeal flour, bicarbonate of soda, cocoa and sugar together in a large bowl.
  2. Puree the beetroot with the oil, egg whites and yoghurt in a food processor or with a hand held blender.
  3. Add the beetroot mixture and grated apple to the dry ingredients, and mix until just combined.
  4. Spoon the mixture into a greased 12 x ½ cup muffin tray, and bake in a preheated oven at 180ºC for 20 minutes. Stand for 5 minutes before turning out.
  5. Lightly dust with icing sugar to serve.