170g good dark chocolate, about 70% cocoa solids
200g plain white flour
1 tsp baking powder
∏ tsp bicarbonate of soda
110g caster sugar
Finely grated zest of 1 orange
100g dried cherries, roughly chopped
225g courgettes, finely grated
2 medium eggs
175ml mild olive oil or sunflower oil
Heat the oven to 180°C (160°C fan oven) gas mark 4 and line the cups of a 12-hole muffin tray with paper cases or squares of non-stick baking parchment.
Melt the chocolate in a bowl set over a pan of hot water, stirring until smooth with a spatula that can later be used to scrape every last drop of chocolate into the muffin mixture. Keep warm.
Sift the flour, baking powder and bicarbonate of soda into a large bowl. Mix in the caster sugar, orange zest and dried cherries, followed by the grated courgettes.
In a bowl or blender, whisk together the eggs and oil. Stir this mixture into the dry ingredients, followed by the warm, melted chocolate.
Divide the mixture between the prepared muffin cases and bake for about 35 minutes or until they are well risen and a skewer inserted gently into the centre of a muffin comes out clean.
Allow to cool on a wire rack.
2 large beetroot (400g) trimmed
2/3 cup packed brown sugar
1 1/2 cups self raising flour
1/4 cup cocoa powder
1/4 cup milk
100g dark chocolate, finely chopped
Preheat oven to 180c. Line a 12 hole muffin tray with paper cases.
Boil unpeeled beetroot in water and cover for 30 mins or until tender. Drain and cool. Peel. Use a food processor to chop finely (you will need 1 cup)
Using an electric mixer, beat butter with sugar in a mixing bowl until fluffy. Beat in eggs one at a time until combined. Sift flour with cocoa and stir into butter mixture. Fold in beetroot and chocolate. Spoon into muffin tins dividing equally.
Bake for 25 minutes or until cooked. Cool for 5 minutes, then remove to a wire rack to cool completely.