1 fresh beetroot (300g), trimmed
Cooking spray
½ cup Chelsea LoGiCane™ Low GI Cane Sugar
⅓ cup cocoa powder, sifted
50g reduced-fat sunflower spread, melted
½ cup skim milk
2 x 50g eggs
1 tsp vanilla essence
1¼ cups wholemeal self-raising flour
¼ cup oat bran
Chelsea Icing Sugar, to dust (optional)

Put the beetroot in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over a high heat. Reduce heat to medium and cook, partially covered for 45 mins or until the beetroot is very tender. Drain well and set aside to cool.
Preheat oven to 170°C (fan-forced). Line 1 x 12 hole muffin tin (⅓ cup capacity) with paper cases. Spray the cases with cooking spray.
Using rubber gloves, peel the beetroot. Roughly chop and place in a food processor. Process until finely chopped. Add the sugar, cocoa powder, spread, milk, egg and vanilla essence to the food processor with the beetroot, process until well combined.
Transfer beetroot mixture to a large bowl and stir in the flour and oat bran. Spoon mixture evenly into the paper cases, bake for 18-20 mins or until a skewer inserted into the centre of the muffins comes out clean.
Leave in the tin for 5 mins before transferring to a wire rack to cool. Dust with icing sugar if desired.