Pink and white chocolate muffins
Vivid pink muffins, lovely for a picnic.
Whizz 300g/11oz cooked beetroot to a puree in a food processor.
Melt the butter and add to the processor along with the milk, caster sugar, and eggs. Blend well.
Sift over the self raising flour and baking powder. Pulse to blend roughly.
Take out the processor blade and scatter over the white chocolate chips.
Spoon the mixture into lined mini muffin tins (you should have enough for 20-24) and bake at 180C/170C fan/gas mark 4 for 25 minutes.
Cool on a rack.