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1. Preheat oven to 355°F/180°C. Peel the beets and grate. Set aside. 2. In a medium bowl, sift together the flour, cocoa, baking powder and salt. 3. In a small bowl, whisk together the eggs and milk. 4. In a large bowl using a hand mixer on medium speed, cream together the sugars, butter and oil. Using the hand mixer on low speed, beat in the egg mixture. Slowly fold in the flour mixture. Using a spatula, mix in the grated beets. 5. Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full. 6. Bake for 20-25 minutes, until the muffins are springy to the touch. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.