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If you're using raw beetroot to begin with steam, roast or boil them until completely cooked and cooled first.
Preheat the oven to 170C. Line a muffin tin with 12 paper cases and a 20cm baking tray with parchment paper.
Add the beetoots, eggs if using, milk and vanilla to the powerful blender. Blend until smooth and pink.
Sieve the self raising flour, sugar and cocoa powder into a mixing bowl, mix well.
Pour the pink beetroot mix, melted butter and the white chocolate chips into the mixing bowl.
Gently mix until there are no dry bits of flour.
Scoop into the 12 muffin cases and pour the rest into the lined tin.
Bake for approx 25-30 minutes. Check it is cooked using a cocktail stick when it comes out clean it's ready.
For the traybake, allow to cool and then cut into pieces.