2 large beetroot (peeled and grated, moisture squeezed out)
1 1/2 cups plain flour
1 cup wholemeal flour
2 tsp baking powder
4 tbsp cocoa
1/2 cup skim milk
1/2 cup castor sugar
1/2 cup vegetable oil
1 cup brown sugar
75g walnut pieces, toasted, chopped
Preheat oven to 180°C. Line muffin tins with patty cases. Sift flour, baking powder and cocoa into a bowl.
In a separate bowl, beat together the egg and milk. Combine margarine, oil, caster sugar and brown sugar and mix with a whisk until creamy.
Gradually add egg and milk mixture to creamy mixture. Fold in sifted dry ingredients. Add squeezed, grated beetroot, walnuts and gently combine. Spoon into muffin tins.
Bake for 20-25 minutes until the muffins rise and are springy. Cool on a rack.