3 1/2 cups self-rising flour
2 tbsp. dutch process cocoa powder
1 cup confectioners/icing sugar
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 1/2 cups buttermilk
Steam the beats for 50 minutes, until tender. Drain and rinse under cold water. When cool enough to handle, gently peel away the skin with your fingertips. You may need to wear latex gloves to avoid staining your hands purple. Place the peeled beets in a food processor and blend until smooth. Set aside.
Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder. In a large bowl, beat the eggs, oil and buttermilk. Stir in the beets until well combined. Add the flour mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool for 25 minutes.
Makes approximately 12 muffins
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