In one bowl, mix the wheat flour, baking powder, cocoa powder, salt and sugar, and in another bowl the beaten eggs, milk, Olivia rapeseed oil and finely grated raw beetroot. Then mix all the ingredients into a batter. Finally add 150 g of chopped dark chocolate to the batter while lightly mixing. Divide the batter up between muffin tray cups and bake for 15-20 minutes at 200 degrees.
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