Britain Loves Beetroot: Beetroot And Raspberries Chocolate Muffins

Britain Loves Beetroot: Beetroot And Raspberries Chocolate Muffins. A couple of months ago I was contacted by the lovely people at Baxters, informing me that they are launching a Britain loves Beetroot campaign.

They were looking for bloggers to take part in a making their own beetroot recipe as part of a fun challenge.

We love beetroot in our house, (only yesterday my son had it with his fish and chips) so I was looking forward to taking part.

Britain Loves Beetroot: Beetroot And Raspberries  Chocolate Muffins

Britain Loves Beetroot: Beetroot And Raspberries Chocolate Muffins:

This is the hamper we kindly got sent- 4 different jars of beetroot, a cooking apron and this beautiful picnic hamper.

It arrived Christmas eve, great timing then to go with lots of party food.

Britain Loves Beetroot: Beetroot And Raspberries  Chocolate Muffins

The first thing we tried was some Rosy Roast Beetroot Roots , a recipe I posted for Baxters a while ago.

Not having got around to trying it myself I was looking forward to making these.

As it was for Christmas day dinner and we were already having mash and roasted potatoes, I decided to change the recipe slightly to 300g of parsnips in place of the potatoes.

Apart from lots of little snacks over the Christmas holidays using the beetroot, I was thinking is there a sweet recipe I could try? 

How could I incorporate beetroot into cake? There must be a way!! 

 Here then is my recipe I made up for the beetroot challenge.  

My daughter who is not yet a beetroot fan could not wait to try them, and she loved them too…


Britain Loves Beetroot: Beetroot And Raspberries Chocolate Muffins:


75g Beetroot in sweet malt vinegar, drained and grated

75g Thawed raspberries drained and cut up

125g Self raising flour (sieved)

125g Golden Caster sugar

125g Stork baking liquid

2 Eggs

25g Coco powder

1tsp vanilla essence


100g Cream cheese

70g Icing sugar

1 Tbsp of raspberries juice ( from the thawed raspberries)

12 Thawed raspberries

Chocolate sprinkles

Sprinkle of icing sugar for dusting tops


  1. Preheat the oven to 180˚C/Gas Mark 4.
  2. Place 12 muffin bun cases in a 12 holed muffin tray.
  3. Place the baking liquid and golden caster sugar in a bowl and mix together with an electric whisk.
  4. Beat in the eggs one at a time with a little of the flour.
  5. Mix in the remaining flour and coco powder.
  6. Using a wooden spoon mix in the beetroot, Raspberries and vanilla essence.
  7. Spoon the mixture evenly between the muffin cases.
  8. Cook in the middle of a preheated oven for around 25 minutes.
  9. Once cooked place on a wire rack and leave to cool completely.

Making The Icing:

  1. Place the cream cheese in a bowl with raspberries juice and with a fork mix together.
  2. Sieve the icing sugar into the bowl and mix again ( place in fridge for 30 minutes) to cool as it may get a little runny.
  3. Place a spoonful on top of each bun.
  4. Place a raspberry in the middle few chocolate sprinkles and little bit of icing sugar.

I was so pleased with how my beetroot and raspberries chocolate muffins turned out…

About this post- I was kindly asked to take part in this beetroot challenge and was not paid for this post. All thoughts are my own honest opinion…

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Revamp Spunky Rena
    20 May 2014 / 17:44

    Yum yum yum…… I love cupcakes! I'm your newest follower from Aloha Friday Blog Hop. Followed you via GFC, G+ and Facebook. Feel free to visit, follow, leave comments.

  2. Katherines Corner
    6 January 2013 / 15:00

    delish! Happy New Year wishes and thank you for sharing at the hop. I hope you will stop by again soon. I posted the new giveaway! xo

  3. Bev
    4 January 2013 / 23:31

    hi, i'm following the " aloha friday" blog hop. i would love for you to visit my blog and follow if you like it. thanks new follower bev

    • Claire Justine
      8 January 2013 / 14:42

      Thanks for stopping by,happy to follow back 🙂

  4. Rachel
    4 January 2013 / 21:27

    Hi there – new follower from the blog hop! Love your blog and can't wait to read more! Hope you have a great day! :)Rachel

    • Claire Justine
      8 January 2013 / 14:39

      Hi Rachel,thanks for stopping by and following,off to follow you know 🙂

  5. Ofelia
    4 January 2013 / 05:14

    I never heard of beetroot anything but everything looks yummy and it also looks like you worked very hard to make them look so good!

    • Claire Justine
      4 January 2013 / 07:39

      Thanks Ofelia 🙂

  6. Ann
    3 January 2013 / 21:24

    I hadn't heard of beetroot in cakes before but now I'm keen to try.

    • Claire Justine
      4 January 2013 / 07:38

      Thanks,let me know if you get to try them 🙂

  7. Anonymous
    3 January 2013 / 19:14

    They look scrummy!! carnt wait to make them….

    • Claire Justine
      4 January 2013 / 07:38

      Ha,you will love them 🙂

  8. Winnie
    3 January 2013 / 18:28

    I agree with Heather – these cupcakes look really cute 🙂 Beautiful color :)I looooooooooove raspberry and wish I could get them hereBeetroot in cakes/cupcakes add lots of moisture so it's really good

    • Claire Justine
      4 January 2013 / 07:37

      Thanks for the comment Winnie 🙂

  9. Heather
    3 January 2013 / 12:35

    The cupcakes look yummy. The little hearts are such a cute touch I'd never heard of Beetroot before!

    • Claire Justine
      4 January 2013 / 07:36

      Thanks Heather 🙂